Recipe

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• 2 tbsp olive oil
• 1 small ham steak, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 1 celery rib, chopped
• 1 leek, cleaned and sliced
• 4 garlic cloves, minced
• 1 large shallot, chopped
• 1 small head cabbage, chopped
• 1 tsp sugar
• salt
• 4 cups chicken broth
• 1 (15 oz) can cannellini beans
• black pepper
• crusty bread

• 1 also need (bottle red Bordeaux wine, for the chef and the last few swallows of soup).
• 2 Heat a coup pot over medium high heat with olive oil.
• 3 Add the vegetables and ham to the pot as you chop them.
• 4 Add cabbage to the pot and sprinkle with sugar and salt.
• 5 Add 2 cups of water and cover.
• 6 Steam the cabbage for 15 minutes.
• 7 Uncover the pot and add the broth and beans. Bring to a boil.
• 8 Reduce heat and keep at a low simmer.
• 9 Adjust the salt and pepper. Serve with crusty bread, and don't forget to down the last few swallows with your trusty Bordeaux!