Name: Cabbage and White Bean Soup
Yield: Makes 4 to 6 main-course servings
Ingredients: 1 cup dried white beans such as Great Northern, navy, or cannellini (7 oz), picked over and rinsed; 1 whole clove; 1 medium onion, peeled and left whole; 2 1/2 lb smoked ham hocks; 3 qt water; 6 fresh parsley sprigs; 1 Turkish or 1/2 California bay leaf; 1 fresh thyme sprig; 2 garlic cloves, finely chopped; 1 lb yellow-fleshed potatoes such as Yukon Gold (3 to 4 medium); 1 lb cabbage, cored and cut into 1/2-inch pieces (6 cups); 1/2 stick (1/4 cup) unsalted butter, softened; 12 (1/2-inch-thick) slices from a baguette

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Cabbage and White Bean SoupROMULO YANES

Garbure

Don't be misled by the plain-looking appearance of this classic Basque soup; it is thoroughly satisfying and delicious.

Active time: 30 min Start to finish: 10 1/2 hr (includes soaking beans)

Cooks' notes:

• Beans can be soaked up to 12 hours, chilled. • To quick-soak beans: Cover beans with cold water by 2 inches in a 5- to 6-quart pot and bring to a boil, uncovered. Boil beans, uncovered, 2 minutes, then remove from heat and let stand, uncovered, 1 hour. • Soup improves in flavor if made 1 day ahead, cooled completely, uncovered, then chilled, covered. Remove any solidified fat and reheat, thinning with water if necessary.

Recipe notes

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