Ingredients

The following ingredients have 6 Servings
  • 1/2 cup of cured meat (use bacon, diced ham, turkey sausage, or pancetta)
  • 1 tablespoon olive oil
  • 1 whole onion (diced)
  • 1 stalk celery
  • 1 whole large carrot
  • 1/2 head cabbage (sliced)
  • 2 cups chicken broth (or vegetable broth)
  • 2 cups or 1 can white beans (Northern Italian or Cannelini)
  • 1 can diced tomatoes
  • 2 cloves garlic
  • 2 whole bay leaves
  • 3 sprigs fresh thyme
  • dash Salt and pepper to taste

Instruction

  • Saute onions, celery, garlic, and carrots in olive oil.
  • Once onions are translucent, add your choice of cured meat (If you decide to use bacon, it will need to be added to the vegetables about 2-3 minutes after they have been cooking, so that it can cook to - any other cured meat will already be cooked and can be added after vegetables are cooked through).
  • After bacon has cooked for 2-3 minutes, add in cabbage.
  • Cook on medium heat in stock pot, stirring constantly.
  • Cook until cabbage cooks down and gets soft (If it looks too dry, add more olive oil.)
  • It will begin to caramelize, so be sure that you are stirring up all the caramelization from the bottom of the pan.
  • Add in the bay leaf, diced tomatoes, white beans, and 32 ounces of broth.
  • Bring to a rolling boil and then turn down to simmer for 20-30 minutes.
  • Serve with Parmesan cheese and toasted baguettes if desired.