Description

This is a satisfying and comforting soup that just could be the best soup from scratch that you'll ever make. It's full of vegetables, a rich broth, but isn't a heavy soup.

Ingredients

• 8 oz. dried cannellini beans (or canned beans)
• 2 T. olive oil
• 2 lb. green cabbage, chopped (about 8 c.)
• 4 medium russet potatoes, peeled, cut into 1/4-inch-thick rounds (about 4 c.)
• 4 c. stemmed, chopped Swiss chard
• 2 medium leeks, white parts only, chopped (about 2 c.)
• 2 large carrots, cut into 1/4-inch-thick rounds (about 1 c.)
• 3 large garlic cloves, thinly sliced
• 2 T. kosher salt
• 1 t. black pepper
• 14 c. water
• 1 bouquet garni (1 bay leaf, 2 thyme sprigs, 3 flat-leaf parsley sprigs, tied together with kitchen twine)
• 15 oz.) can whole peeled tomatoes, drained and finely chopped
• 1 ham bone
• 8 oz. pork cheek (or boneless pork shoulder)

Steps

1. Place beans in a bowl; cover with cold water. Cover bowl; let soak 8 hours or overnight.
2. Heat oil in a Dutch oven or soup pot over medium-high; add cabbage, potatoes, chard, leeks, carrots, garlic, salt, and pepper. Cook, stirring often, until vegetables are wilted, about 10 minutes. Add 14 c. water to cover vegetable mixture. Reduce heat to low; simmer gently while preparing beans.
3. Meanwhile, drain beans; transfer beans to a large pot; add water to cover by 2 inches. Add bouquet garni; bring to a boil over high heat; reduce heat to medium-low; simmer 15 minutes. Drain.