Cannellini Bean Soup
with Ham Shank
8 cups vegetable broth (plus extra)
3 pounds ham shanks
1 large branch fresh thyme (several stems)
Place all ingredients above in a large stock pot and bring to a boil. Reduce heat so broth comes to a slow boil while covered. Cook 1.5 hours, adding more broth as needed to keep at the same level. Start chopping vegetables.
2 tablespoons olive oil
2 cups yellow onion coarsely chopped
2 cups celery cut on the bias (1/2'' pieces)
1 tablespoon minced garlic
2 cups green cabbage coarsely chopped
3-16 ounce cans Cannellini beans
3 tablespoons apple cider vinegar
2 tablespoons fresh Italian parsley, chopped
Heat olive oil in a large saute pan over medium temp. Add onions and celery and cook until onions start to caramelize. Add garlic and cook until lightly browned. Remove from heat.
After ham shanks have cooked 1.5 hours, remove them and let cool. Pour one cup of broth from pot into cooked vegetables, stir and add to pot. Add cabbage, beans, apple cider vinegar and cook covered 20-30 or until vegetables are tender. Pull meat from cooled ham shanks and add back to pot. Salt and pepper to taste and add Italian parsley right before serving. Place a stem of thyme in each bowl and serve with cornbread croutons.