Cabbage & White Bean Soup

Step 1

Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see note below).

Step 2

Drain in a colander.

Step 3

Stick clove into onion.

Step 4

Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour.

Step 5

Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.

Step 6

When beans are almost done, peel potatoes and cut into 1-inch pieces.

Step 7

Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.

Step 8

Remove ham hocks.

Step 9

When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces.

Step 10

Stir into soup with salt and pepper to taste.

Step 11

Discard bay leaf and onion.

Step 12

Spread butter on both sides of bread, then toast in a 12-inch heavy skillet over moderate heat, turning over once, until golden, about 2 minutes total.

Step 13

Serve soup with toasts.

Step 14

Step 15

NOTES:

Step 16

Beans can be soaked up to 12 hours, chilled.

Step 17

To quick-soak beans: Cover beans with cold water by 2 inches in a 5- to 6-quart pot and bring to a boil, uncovered. Boil beans, uncovered, 2 minutes, then remove from heat and let stand, uncovered, 1 hour.

Step 18

Soup improves in flavor if made 1 day ahead, cooled completely, uncovered, then chilled, covered. Remove any solidified fat and reheat, thinning with water if necessary.