- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Full of hearty winter vegetables, this comforting soup is filling without being heavy. Dried beans are the key to the satisfying richness of the broth; if you want to use canned beans to save time, stir them in at the end of cooking.
Ingredient:
- 8 ounces dried cannellini beans
- 2 tablespoons olive oil
- 1 small (2-pound) green cabbage, chopped (about 8 cups)
- 4 medium russet potatoes, peeled and cut into 1/4-inch-thick rounds (about 4 cups)
- 4 cups stemmed and chopped Swiss chard
- 2 medium leeks, white parts only, chopped (about 2 cups)
- 2 large carrots, cut into 1/4-inch-thick rounds (about 1 cup)
- 3 large garlic cloves, thinly sliced
- 2 tablespoons kosher salt
- 1 teaspoon black pepper
- 14 cups water
- 1 bouquet garni (1 bay leaf, 2 thyme sprigs, and 3 flat-leaf parsley sprigs, tied together with kitchen twine)
- 1 (15-ounce) can whole peeled tomatoes, drained and finely chopped
- 1 ham bone
- 8 ounces pork cheek or boneless pork shoulder
