Cannellini Bean Soup with Cornbread Croutons

 

 

3 tablespoons olive oil

4 tablespoons salted butter

2 cups coarsely chopped white onion (about 2 medium onions)

2 large garlic cloves minced (about 1 heaping tablespoon)

2 cups celery cut on the bias 1/2 inch thick (6-8 stalks) including leaves

3 cups coarsely chopped green cabbage

2/3 cup all purpose flour

10 cups room temp chicken stock

1/3 cup apple cider vinegar

6 cups cooked Cannellini beans (I used canned)

2 cups cubed ham

Salt

White pepper

Cornbread Croutons

 

Heat olive oil and butter over medium heat in a large saute pan.  Add onions and garlic and cook 3-4 minutes, stirring occasionally.  Add celery, cabbage, 1 teaspoon of salt and 1/4 teaspoon of white pepper and cook 5 minutes, stirring occasionally.  Remove from heat.  In a large pot add 2 cups of the chicken stock with the flour and whisk until dissolved.  add the remaining chicken stock, apple cider vinegar, cooked vegetables, Cannellini beans and ham and bring to a boil. Turn off heat, cover and let sit 1 hour so vegetables soften.  Season to taste with more salt. 

Serve with Cornbread Croutons and fresh cracked pepper

Cornbread Croutons: Prepare your favorite cornbread or CRF's cornbread recipe below and cut into 3/4 inch cubes.  Place on a baking sheet and bake 10 minutes or until toasted and crispy.

 

Corn Bread

1 1/2 cups yellow corn meal

1 cup all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, beaten

1 1/2 cups whole milk

1/3 cup salted butter, melted

 

Mix corn meal, flour, baking powder, baking soda and salt in a large bowl.

Whisk eggs and milk together in another bowl and mix into dry ingredients.  Add melted butter and mix well.  

Grease a baking dish and bake at 375 degrees for 30-40 minutes of until toothpick comes out clean.