White Bean And Cabbage Soup
|Dried navy beans/Dried pea beans||1 Cup (16 tbs), sorted and soaked overnight in water to cover, then drained|
|Smoked ham hocks||2|
|Water||7 Cup (112 tbs)|
|Dried thyme||1 Teaspoon, crumbled|
|Whole cloves||4 , crumbled, tied in cheesecloth|
|Bay leaf||1 , crumbled, tied in cheesecloth|
|Olive oil/Vegetable oil||3 Tablespoon|
|Yellow onion||1 Large, finely chopped|
|Carrots/2 small parsnips||2 Medium, peeled and sliced 1/4 inch thick|
|Celery stalk||1 Medium, sliced 1/4 inch thick|
|Garlic||4 Clove (20 gm), minced|
|All purpose potatoes/White turnip||1 Large, peeled and cut into 1-inch cubes|
|Cabbage head||1⁄2 Small, shredded|
|Black pepper||1⁄8 Teaspoon|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
ln a large saucepan over moderately high heat, bring the beans, ham hocks, water, and cheesecloth bag to a boil.
Cover, reduce the heat to low, and simmer for 20 minutes.
Meanwhile, heat the oil for 1 minute in a 10-inch skillet over moderate heat.
Add the onion, carrots, celery, and garlic, and saute, stirring occasionally, until the onion is limp about 5 minutes.
Stir the sauteed vegetables, potato, cabbage, salt, and pepper into the saucepan, cover, and simmer until the beans and potato are tender about 20 minutes.
Discard the cheesecloth bag and adjust the salt and pepper to taste.
Ladle the soup into bowls and sprinkle with parsley.
Pass the Parmesan cheese if desired.