Garbure

Preparation time: 10 minutes

Cook time: 1 hour 25 minutes

Nutrition facts (per serving): 330 cal (8g fat, 18g protein, 21g fiber)

Ingredients (8 servings)

4 ounces dried cannellini

1 tablespoon olive oil

1 cup onion, chopped

1 1/2 cups leek, thinly sliced

4 garlic cloves, chopped

4 cups chicken stock

1/2 teaspoon dried Herbs de Provence

1 cross-cut smoked ham hock

1 bay leaf

6 ounces red potatoes, cubed

6 ounces turnip, cubed

1 large carrot, cubed

4 cups Savoy cabbage, thinly sliced

1/4 cup fresh flat-leaf parsley, chopped

2 tablespoons fresh thyme, chopped

1 1/2 tablespoons cider vinegar +

1/2 teaspoon salt

1/2 teaspoon Black pepper, to taste

6 (1-ounce) slices country bread, toasted

1 garlic clove, halved

1 tablespoon butter, softened

Preparation

Add the beans and enough water up to 2 inches above the beans. Cover and leave it for 8 hours. Then drain. Heat the oil in a large, suitable Dutch oven over medium heat. Toss in the onion. Cover and cook 8 minutes until soft, with occasional stirring. Add the chopped garlic and leek, cook for 2 minutes, with occasional stirring.

Stir in the soaked beans, Herbs de Provence, stock, ham hocks, and bay leaf. Bring to a boil. Cover, reduce its heat, and simmer for 1 hour until beans are just tender. Remove and cool the ham hock. Pick the meat from bones, reserve meat. Discard the bones and fat. Add the turnips, potatoes, and carrots; then cook for 10 minutes until soft.

Add the cabbage and simmer for 4 minutes. Stir in the thyme, parsley, salt, vinegar, and black pepper. Rub the toast with cut sides of garlic clove and spread with butter. Serve with soup.