Time 40m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Place all ingredients except herbs and bean in a pot with enough water to cover. Bring to the boil and then lower the heat and simmer for half an hour, adding more water as needed. Add the butter beans and cook another 5 minutes or until everything is piping hot. Divide between warmed soup bowls and serve with the herbs sprinkled on top.
Yield Makes 4 to 6 main-course servings Number Of Ingredients 13 Steps:
Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks’ note, below). Drain in a colander. Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour. Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes. When beans are almost done, peel potatoes and cut into 1-inch pieces. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes. Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion. Spread butter on both sides of bread, then toast in a 12-inch heavy skillet over moderate heat, turning over once, until golden, about 2 minutes total. Serve soup with toasts.
Time 50m Yield 2 servings. Number Of Ingredients 14 Steps:
In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage. , Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.
Time 55m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Saute onions in mixture of butter and oil in soup pot for 3 minutes. Add carrot and celery and cook 3 minutes more. Add caraway seeds and cook one additional minute, until seeds become fragrant. Add cabbage, water, sugar and tomatoes to pot, and bring to a boil. Reduce heat to low, cover and simmer for 25 minutes. Add beans and vinegar, and cook uncovered for 3-5 minutes more, or until beans are hot. Stir in parsley just before serving, if desired.
