Basque Cabbage, Bean and Vegetable Soup
(from Lucianolinda’s recipe box)
Source: Southern Living magazine
Serves 6 peopleCategories: Soup- Stew- Chowder- Chili
Ingredients
- 2 (15 oz.) cans white beans (such as cannellini, great northern or navy), drained, rinsed, divide
- 2 tsp. canola oil
- 1 cup sliced onion
- 1 cup diced carrots
- 1/2 cup sliced celery
- 1/2 cup diced prosciutto, Bayonne or Black Forest ham (2 oz.)*
- 4 cups coarsely shredded green cabbage (1/2 medium head)
- 4 garlic cloves, minced
- 5 cups lower-sodium chicken broth
- 1 cup diced peeled red potatoes
- 1 tsp. herbes de Provence**
- 1/2 tsp. salt
- 3 slices artisan rye bread or whole wheat bread, lightly toasted, halved
- 1/2 cup shredded Gruyere cheese (2 oz.)
Directions
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Using a fork, mash 1 1/2 cups of the beans in medium bowl.
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Heat oil in large pot or Dutch oven over medium-high heat until hot. Add onion, carrots, celery and prosciutto; cook 3 to 5 minutes or until softened, stirring often.
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Add cabbage and garlic, cook 2 to 3 minutes or until cabbage has wilted, stirring often. Add broth , potatoes, herbes de Provence, salt, mashed beans and remaining whole beans. Bring to a boil skim and remove foam.
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Reduce heat to medium-low; simmer, partially covered, 12 to 15 minutes or until cabbage and potatoes are tender. (Soup can be made 3 days ahead; cover and refrigerate. If it becomes too thick, thin with additional broth or water when reheating.)
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Place a half slice of toasted bread in each soup bowl. Ladle soup over bread, sprinkle with cheese.
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If prosciutto is not available, Deli ham or salami will do.
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Herbes de Provence is a combination of dried herbs that usually contains basil, thyme, fennel seeds, savory, lavender, marjoram, rosemary and sage. If you can’t find it, use 1 tsp. dried thyme