Corsican Bean Soup with Greens
Servings 8
Equipment
- Large saucepan
- Large Dutch oven
Ingredients
- 8 oz dried cannellini beans soaked overnight
- 1 bouquet garni 1 bay leaf, 2 thyme sprigs, and 2 parsley sprigs, tied together with kitchen twine
- 2 tbsp olive oil
- ½ green cabbage cored and chopped
- 2 medium or 4 small russet potatoes peeled and cut into bite-sized pieces
- 2 cups green Swiss chard stems removed & chopped
- 1 large or 2 small leeks, white parts only, chopped
- 3 small carrots peeled and chopped
- ¼ yellow onion diced
- 3 cloves of garlic sliced thinly
- 1 tsp chicken bouillon powder
- Sea salt and freshly cracked black pepper to taste
- 8 cups of chicken broth
- 1 15 oz can of whole tomatoes, drained, slightly crushed by hand
- 8 slices 1 small ham hock and/or 8 slices of bacon, cooked & crumbled ***You can also use a small ham bone and pork shoulder, cut into chunks
Instructions
- Place the beans in a large bowl; add cold water to cover. Cover the bowl with a lid or plastic wrap and let soak for 8 hours or overnight.
- Drain the beans, place them in a large saucepan, and cover them with 2 inches of water. Add the bouquet garni and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes; drain, reserving the bouquet garni.
- Meanwhile, heat oil in a large Dutch oven over medium-high heat; add the cabbage, potatoes, chard, leeks, carrots, onion, garlic, chicken bullion, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, until vegetables are wilted, about 10 minutes.
- Add 8 cups of chicken or vegetable broth along with the, drained beans, crushed whole tomatoes, cooked bacon crumbles (or ham hock or pork shoulder), and reserved bouquet garni.
- Bring to a boil over high. Reduce heat to low; simmer, stirring occasionally, until beans and vegetables are very tender, about 1½-2 hours.
- Remove and discard the bouquet garni. Remove and chop the meat from the ham hock before discarding the bone. Taste the soup and re-season if needed.
- Ladle the soup into bowls and serve. Enjoy.