Corsican Bean Soup with Greens and Pork
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)
Directions
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Place beans in a bowl; cover with cold water. Cover bowl; let soak 8 hours or overnight.
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.
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.
Add drained beans and bouquet garni to the vegetable mixture in the Dutch oven. Add tomatoes, ham bone, and pork cheek. Bring to a boil over high heat; reduce heat to low; simmer, stirring occasionally, until beans and vegetables are very tender, about 1 1/2 hours.
Discard bouquet garni and the ham bone.
Serve.
*If using canned beans to save time, stir them in at the end of cooking.
**Soup may be prepared 3 days in advance.
8 servings.