Tuscan Bean And Cabbage Soup - cooking recipe

Ingredients

1 Tbsp. butter
2 Tbsp. olive oil
1 medium onion, coarsely chopped
2 celery stalks, diced
3 garlic cloves, finely chopped
1 1/2 lb. green cabbage, chopped
6 c. chicken stock or canned low-salt broth
1 (28 oz.) can Italian plum tomatoes, drained and chopped
2 c. canned cannellini beans, drained
1 smoked ham bone or smoked ham hock
1/4 c. chopped, fresh basil or 1 heaping Tbsp. prepared pesto sauce
salt and freshly ground pepper
Parmesan Croutons (see recipe)

Preparation

Melt butter with oil in heavy, large pot over medium heat. Add onion, celery and garlic and cook 5 minutes, stirring frequently.
Add cabbage and cook 5 minutes, stirring occasionally.
Add stock, tomatoes, beans, ham bone, basil or pesto, salt and pepper and bring to a boil.
Reduce heat and simmer 45 minutes, stirring occasionally.
Taste and adjust seasoning.
Discard bone.
Can be prepared 1 day ahead.
Cool, cover and refrigerate.
Bring soup to simmer before continuing. Makes 8 servings.