10 oz (300 g) kale or spring greens
1 1/4 lb (600 g) dried white haricot beans, pre-soaked
1 medium-sized onion
3 cloves garlic
2 leeks, trimmed 2 large tinned plum tomatoes, drained
1 carrot
1 green celery stalk
1 ham bone or knuckle
4 slices 2 day old wholemeal bread
extra-virgin olive oil
1 sprig fresh rosemary or pinch dried rosemary
1 sprig fresh thyme or small pinch dried thyme
salt and pepper
1 1/4 lb (600 g) dried white haricot beans, pre-soaked
1 medium-sized onion
3 cloves garlic
2 leeks, trimmed 2 large tinned plum tomatoes, drained
1 carrot
1 green celery stalk
1 ham bone or knuckle
4 slices 2 day old wholemeal bread
extra-virgin olive oil
1 sprig fresh rosemary or pinch dried rosemary
1 sprig fresh thyme or small pinch dried thyme
salt and pepper
method
1. Soak the beans in cold water with 1 tsp bicarbonate of soda for 12 hours. Drain and rinse before using.
2. Peel the garlic and onion and chop them finely; fry gently in 5 tbsp olive oil in a large fireproof casserole dish, preferably earthenware or enamelled cast iron.
3. Prepare and clean all the other vegetables; chop the heart of the leek having discarded the tough outer layers, the carrot, the celery and the tomatoes and add to the casserole dish.
4. Stir, cover with a tight-fitting lid and sweat over a low heat for 15 minutes, stirring at intervals. Add the beans, the ham bone and enough cold water to completely cover the contents of the casserole. Cover and simmer for 1 1/2 hours. Add salt to taste after 1 1/4 hours.
5. Gently fry a peeled, crushed garlic clove with the rosemary and thyme in 2 tbsp oil for a few minutes, then pour the oil through a small sieve and set aside.
6. Prepare and wash the cabbage and slice the leaves into a chiffonade. Remove the ham bone from the casserole dish; transfer about 1 1/2 large ladlefuls of beans to a bowl and reserve.
7. Puree the remaining soup and transfer to the casserole dish; stir in the flavoured oil and the shredded kale or spring greens.
8. Bring to the boil and then simmer for 1 hour or until very tender. Add salt to taste, add the reserved whole beans, stir and simmer for a further 5 minutes.
9. Remove from the heat and add plenty of freshly ground pepper. Place slices of stale or lightly toasted brown bread into heated individual bowls and ladle the soup on to those.
2. Peel the garlic and onion and chop them finely; fry gently in 5 tbsp olive oil in a large fireproof casserole dish, preferably earthenware or enamelled cast iron.
3. Prepare and clean all the other vegetables; chop the heart of the leek having discarded the tough outer layers, the carrot, the celery and the tomatoes and add to the casserole dish.
4. Stir, cover with a tight-fitting lid and sweat over a low heat for 15 minutes, stirring at intervals. Add the beans, the ham bone and enough cold water to completely cover the contents of the casserole. Cover and simmer for 1 1/2 hours. Add salt to taste after 1 1/4 hours.
5. Gently fry a peeled, crushed garlic clove with the rosemary and thyme in 2 tbsp oil for a few minutes, then pour the oil through a small sieve and set aside.
6. Prepare and wash the cabbage and slice the leaves into a chiffonade. Remove the ham bone from the casserole dish; transfer about 1 1/2 large ladlefuls of beans to a bowl and reserve.
7. Puree the remaining soup and transfer to the casserole dish; stir in the flavoured oil and the shredded kale or spring greens.
8. Bring to the boil and then simmer for 1 hour or until very tender. Add salt to taste, add the reserved whole beans, stir and simmer for a further 5 minutes.
9. Remove from the heat and add plenty of freshly ground pepper. Place slices of stale or lightly toasted brown bread into heated individual bowls and ladle the soup on to those.
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