Peasant Vegetable Soup

From The Silver Palate.

Serves 6 to 8

1 1/2 c dried Cannellini beans (or great northern, navy, or other white bean)
4 T salted butter (or olive oil)
1 c finely chopped sweet or yellow onion
4 garlic cloves, peeled, crushed, and finely chopped
3 leeks, white part only, thoroughly cleaned and thinly sliced
2 celery ribs, washed and coarsely chopped
3 carrots, peeled and chopped
1 tsp dried thyme
1 bay leaf
8 to 10 cups organic chicken broth
3 parsnips, peeled and chopped
2 or 3 ham (or I like turkey-ham) steaks, cut into cubes
1/2 of a small white cabbage, shredded (about 2 cups)
1/2 c chopped fresh Italian parsley
sea salt and freshly ground black pepper to taste

1. Sort through the beans and discard pebbles. Soak beans overnight in water that covers them by about 3 inches.
2. Drain the beans. In a large soup or stock pan, warm the butter or oil over medium heat. Add the garlic, onions, leaks, celery, and carrots, and cook, uncovered, until vegetables are tender and lightly colored. (I add the parsnips in this step sometimes, too.)
3. Stir in the thyme, bay leaf, and chicken broth. Then add parsnips, ham, and beans, and bring to a boil. Reduce heat and simmer for at least 40 minutes or until the beans are tender.
4. Add the cabbage and parsley; simmer another 5 to 10 minutes. Taste and correct seasoning (I add about 1 tsp salt and 1/2 tsp pepper to start with). Serve.