Cabbage And White Bean Soup
8 oz. (11 cups) dried cannellini, Great northern, or navy beans,
sorted and rinsed
1 medium clove garlic, smashed and peeled 1 bay leaf kosher
salt
2 Tbs. extra-virgin olive oil or unsalted butter 1 lb. fresh
Italian sausage, out of its casing and crumbled (optional)
3 cup chopped onion 3 cup chopped celery 2 tsp. chopped
fresh rosemary 1 tsp. chopped fresh thyme 1 Tbs. tomato paste (optional) 11
cups thinly sliced green cabbage 11 cups peeled and diced red or white potatoes
5 to 6 cups homemade or lower salt chicken or vegetable broth Freshly ground
black pepper 1/3 cup chopped fresh flat-leaf Parsley 1. Put the beans in a
large bowl, add enough cold water to cover the beans by 3 inches, and soak for
4 to 12 hours.2. Drain and rinse the beans and transfer them to a 3- or 4-quart
saucepan. Add the garlic clove, bay leaf, and 6 cups cold water. Partially
cover and simmer gently, stirring every 20 to 30 minutes, until the beans are
tender and almost creamy inside, without being mealy or mushy, 1 to 11 hours.
When the beans are about three-quarters done, season with 3 tsp. salt. If at
any time the liquid doesn’t cover the beans, add 1 cup fresh water. Drain the
beans, reserving the cooking liquid, and discard the bay leaf. If you cook the
beans in advance (up to 1 day ahead), refrigerate the beans and the cooking
liquid separately until you make the soup. 3. Heat the olive oil or butter in a
4- to 5-quart soup pot or Dutch oven over medium heat. If using the sausage,
add it now. Cook, stirring often, until the fat is rendered and the sausage
begins to brown, 5 to 6 minutes. Pour the meat and fat into a small strainer
set over a bowl, and set the meat aside. Spoon 2 Tbs. of fat back into the pot,
and return it to medium heat.
4. Add the onion and celery and season to taste with salt
and pepper. Cook, stirring frequently, until they begin to soften but not
brown, 4 to 6 minutes. Stir in the rosemary, thyme, and tomato paste (if
using), and cook until fragrant, 1 minute.
5. Add the cabbage and potatoes, stirring to incorporate
with the rest. Add 2 cups of the broth, partially cover, and simmer until the
vegetables are just barely tender, 10 to 20 minutes.
6. Add the beans and then 3 cups of broth and 1 cup of the
reserved bean cooking liquid. If you have less than 1 cup bean liquid left,
adjust the broth for a total of 4 cups liquid.
7. Return the cooked sausage to the pot, if using. Stir to
combine and simmer, partially covered, for 10 minutes to meld the flavors.
Taste the soup and add salt and pepper to taste. Sprinkle with some of the
parsley, reserving some to sprinkle on top of each serving, if you like.
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