Peasant Soup

Name: Peasant Soup
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 1 small ham steak, chopped; 2 carrots, chopped; 1 medium onion, chopped; 1 celery rib with its greens, chopped; 1 leek, cleaned and sliced into half-moons; 4 garlic cloves, minced; 1 large shallot, finely chopped; 1 small head of cabbage, cut into large pieces; 1 teaspoon sugar; Coarse salt; 4 cups chicken stock or broth; 1 15-ounce can cannellini beans; Coarse black pepper; Crusty bread; 1 bottle red Bordeaux wine, for the chef and the last few swallows of soup!

16 ingredients

10 steps

Ingredients

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
1 small ham steak, chopped
2 carrots, chopped
1 medium onion, chopped
1 celery rib with its greens, chopped
1 leek, cleaned and sliced into half-moons
4 garlic cloves, minced
1 large shallot, finely chopped
1 small head of cabbage, cut into large pieces
1 teaspoon sugar
Coarse salt
4 cups chicken stock or broth
1 15-ounce can cannellini beans
Coarse black pepper
Crusty bread
1 bottle red Bordeaux wine, for the chef and the last few swallows of soup!

Directions

1

Heat a soup pot over medium-high heat with the EVOO.
2

Add the soup fixins to the pot as you chop them: ham, carrots, onions, celery, leeks, garlic, and shallots.
3

Add the cabbage to the pot and sprinkle with the sugar and salt.
4

Add 2 cups water and cover the pot.
5

Steam the cabbage for 15 minutes.
6

Uncover the pot and add the stock and beans.
7

Crank the heat and bring to a boil.
8

Reduce the heat and keep at a low simmer.
9

Adjust the salt and pepper.
10

Serve with crusty bread, and dont forget to down the last few swallows with your trusty Bordeaux!