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

3 cups coarsely chopped green cabbage

2 large garlic cloves minced (about 1 heaping tablespoon)

2/3 cup all purpose flour

10 cups chicken stock

1/4 cup apple cider vinegar 

6 cups cooked Cannellini beans (I used canned)

2 cups cubed ham

Salt

White pepper

Cornbread Croutons

 

Whisk chicken stock with the flour and set aside.  Heat olive oil and butter over medium heat in a large stock pot.  Add onions, celery, 1 teaspoon salt, 1/4 teaspoon white pepper and cook 4-5 minutes stirring occasionally.  Add cabbage and garlic and cook 2-3 minutes, being sure not to burn garlic.  Add the chicken stock and stir.  Add the apple cider vinegar, Cannellini beans and ham and bring to a boil. Reduce heat, cover and slow simmer for 12 minutes.  Turn off heat and let rest before serving.  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.