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Ham and Butter Bean Soup with Savoy Cabbage

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 8


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 large stalks celery, diced
  • 2 large carrots, diced
  • 1 large dried bay leaf
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 quarts chicken stock
  • 1 small savoy cabbage, cored and shredded or thinly sliced (about 4 very large handfuls)
  • 2 cups diced ham
  • 3 (15oz) cans butter beans
  • 1/3 cup chopped parsley
  • 1 tablespoon apple cider vinegar
  • Freshly grated parmesan cheese, baguette slices, and freshly cracked black pepper, for serving


  • Heat the olive oil in a dutch oven or other heavy soup pot over medium heat. Add the onion, garlic, celery, carrots, bay leaf, thyme, salt, and pepper and sauté until softened, and just about to start browning.
  • At this point, add the chicken stock, cabbage, ham, and butter beans and stir to combine. Bring to a boil, then reduce the heat to a simmer. Cover and let cook for 45 minutes, until some of the beans have broken down slightly to thicken the soup, and the cabbage is cooked through. Turn off the heat and stir in the parsley and apple cider vinegar.
  • Ladle into deep soup bowls, top with parmesan and freshly grated parmesan cheese, and serve with baguette slices.