Tuscan Bean And Cabbage Soup

• 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)

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

butter, olive oil, onion, celery stalks, garlic, green cabbage, chicken stock, italian plum tomatoes, cannellini beans, ham bone, fresh basil, salt, parmesan croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214218 (may not work)