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.