Peasant Vegetable Soup - Silver Palate

• 1 1/2 c. dried white beans (Great Northern, etc.) or 2 16 oz. cans.
• 4 T. bacon fat or litely salted butter
• 1 c. finely chopped yellow onions
• 3 leeks, white parts only, thoroughly cleaned and thinly sliced
• 2 celery ribs, cleaned and coarsely chopped
• 3 carrots, peeled and chopped
• 2 c. green beans
• 1 32 oz can chopped tomatoes with juice
• 2 c.sliced zucchini
• 1 t dried thyme
• 1 bay leaf
• 8 c. chicken broth or beef broth or a combination of the two (Sounds better as it goes...)
• 3 parsnips, peeled and chopped
• 1 ham hock
• 1/2 small white cabbage, shredded about 2 c.
• 4 garlic cloves, peeled and chopped
• 1/2 c. chopped Italian parsley
• salt and pepper to taste

1. If using dried beans, sort thru the beans and discard any pebbles. Soak overnight in water that covers them by 3 inches.
2. Melt the bacon fat or butter in a heavy soup pot.
3. Add onions, leeks, celery and carrots and cook covered over low heat til veggies are tender and lightly colored about 25 min. stirring occasionally.
4. Stir in thyme, bay leaf and a grinding of pepper, pour in the stock. Add parsnips, ham hock, green beans and zucchini and soaked beans and bring to a boil. Reduce heat and simmer partially covered til beans are tender about 40 min. Remove ham hock aallow it to cool slightly. Cut the meat off and cut into chunks and return to pot.
5. Add cabbage, garlic and parsley and simmer for another 5-10 mnutes. Taste, correct seasonings, adding salt at this point if it needs it. Serve immediately.

white beans, bacon, yellow onions, leeks, celery, carrots, green beans, tomatoes, zucchini, thyme, bay leaf, chicken broth, parsnips, ham hock, white cabbage, garlic, italian parsley, salt

Taken from www.epicurious.com/recipes/member/views/peasant-vegetable-soup-silver-palate-50177017 (may not work)