Classic White Bean & Ham Soup
Heat oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Add parsley, thyme and salt; cook, stirring for 1 minute.Advertisement
Add broth and beans; bring to a boil. Reduce heat to a simmer; stir in ham. Cover and cook until the vegetables are tender, about 10 minutes.
Stir in cabbage and vinegar. Cover and cook 5 minutes more.
Make Ahead Tip: Refrigerate for up to 3 days.
1 1/2 starch, 1 1/2 vegetable, 1 lean meat, 1 fat