This comforting cabbage soup is the kind of no-fuss winter meal that warms you all the way through. Built on simple pantry ingredients, it develops deep, savory flavor as it simmers — tender cabbage, sweet onions, tomatoes, and creamy cannellini beans all come together around a smoky ham hock. The recipe is wonderfully adaptable, too: swap in vegetable broth for a vegetarian version, stir in cooked pasta for a heartier bowl, or finish with a spoonful of pesto for brightness. It’s humble, homespun, and endlessly satisfying.
INGREDIENTS:
1 tablespoons butter
2 tablespoons olive oil
1 large onion, coarsely chopped
3 garlic cloves, finely chopped
2 celery stalks, diced
1 1/2 lbs. green cabbage, chopped
6 cups chicken stock or broth (or vegetable stock)
1 (28-ounce) can plum tomatoes, diced with juices
1 smoked ham hock or ham bone
1 bunch fresh basil, chopped (or 1/2 cup pesto sauce)
2 cans cannellini beans, drained
Salt and freshly ground pepper
Parmesan croutons (see below)
Freshly grated Parmesan cheese
METHOD:
In a large stockpot, melt the butter with olive oil over medium heat. Add onion, garlic, and celery; sauté 5 minutes, stirring often, until softened.
Add chopped cabbage and cook another 5 minutes, stirring frequently.
Add stock, tomatoes with their juice, ham hock, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook uncovered for about 1 hour, stirring occasionally.
Remove the ham hock. Chop any usable meat and return it to the pot along with the drained beans and chopped basil (or pesto). Warm through and adjust seasoning.
Heat oven to 350°F. Brush bread slices with melted butter, sprinkle with garlic and Parmesan, and bake 20–25 minutes or until crisp and golden.
Ladle soup into bowls and top each serving with a Parmesan crouton and additional grated Parmesan if desired.
PARMESAN CROUTONS
Slice sweet or sourdough bread loaf into 1-inch thick slices. Brush generously with melted butter, sprinkle with garlic powder or salt, and freshly grated Parmesan cheese. Bake in 350°F oven for 20-25 minutes, or until croutons are crisp and golden.
SERVING SUGGESTIONS:
- Serve with crusty bread or a simple green salad.
- Add cooked pasta, barley, or diced potatoes for a heartier main dish.
- Stir in extra vegetables such as spinach, zucchini, or green beans.
- Add a pinch of red pepper flakes or sliced andouille for a spicy version.
- For a brighter finish, swirl a spoonful of basil pesto into each bowl.
YIELD: Makes 8 servings
