Basque Cabbage, Bean and Vegetable Soup

Categories: 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

1. Using a fork, mash 1 1/2 cups of the beans in medium bowl.

2. 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.

3. 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.

4. 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.)

5. Place a half slice of toasted bread in each soup bowl. Ladle soup over bread, sprinkle with cheese.

6. If prosciutto is not available, Deli ham or salami will do.

7. 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

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