Hemingway Soup

• 3 tablespoons extra-virgin olive oil
• 1 onion, finely chopped
• 2 leeks, white part only, thinly sliced
• 4 cloves garlic, minced
• 1 pound cured ham (serrano or prosciutto), preferably in one piece
• 1/2 pound dried white beans
• Salt
• Freshly ground black pepper
• 1 cup thinly sliced green or white cabbage
• 1 cup fresh green beans, snapped into halves
• 1 cup frozen green peas

1. In a medium (4- to 6-quart) soup pot over low heat, combine olive oil, onion, leeks and garlic.
2. Saute until onion has softened, about 10 minutes.
3. Add 9 cups of water, ham, white beans and salt and pepper to taste.
4. Simmer, covered, until beans are tender, about 2 1/2 hours.
5. Add cabbage and green beans.
6. Simmer, covered, for 20 minutes.
7. Add green peas and continue to simmer for 5 minutes more.
8. Remove and discard ham.
9. Adjust seasonings, and serve.

extravirgin olive oil, onion, leeks, garlic, serrano, white beans, salt, freshly ground black pepper, cabbage, fresh green beans, frozen green peas

Taken from cooking.nytimes.com/recipes/1227 (may not work)