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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From 365:No Repeats. Rachael Ray Ingredients:
2 tablespoons 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 teaspoon sugar |
salt |
4 cups chicken broth |
1 (15 ounce) can cannellini beans |
black pepper |
crusty bread |
Directions:
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!
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