Peasant Vegetable Soup

• 1 1/2 c. dried white beans
• 4 Tbsp. olive oil
• 1 c. onion, chopped
• 3 leeks (white only), chopped
• 2 ribs celery, chopped
• 3 carrots, chopped
• 1 tsp. thyme
• 1 bay leaf
• 8 c. vegetable stock
• 3 parsnips, peeled and chopped
• 1 ham slice, diced
• 1/2 small cabbage, shredded
• 6 garlic cloves, chopped
• salt and pepper to taste

1. Pick over beans and rinse.
2. Soak overnight in water.
3. Saute onions, leeks, celery and carrots in oil and cook covered over low heat until tender, about 25 minutes.
4. Stir in thyme, bay leaf and stock.
5. Add parsnips, ham and soaked beans and bring to a boil. Reduce heat and simmer partially covered until beans are tender, about 40 minutes.
6. Add cabbage and garlic and simmer for another 10 minutes.
7. Add salt and pepper to taste.

white beans, olive oil, onion, leeks, celery, carrots, thyme, bay leaf, vegetable stock, parsnips, ham slice, cabbage, garlic, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=819626 (may not work)