4 oz dried cannellini beans, soaked 8-10 hours in plenty of water
¼ cup plus 1 TBS OMG! Herbs de Provence Olive Oil, divided
1 cup chopped yellow onion
1 large leek, white and light green parts thinly sliced and rinsed well
3 cloves garlic, minced
4 cups water
1 smoked ham hock
6 oz red potatoes, diced
6 oz turnip, diced
1 large carrot, diced
4 oz savoy cabbage, thinly sliced
salt and freshly ground pepper to taste
toasted bread, for serving
Yield: 6-8 servings
In a large pot, warm 1 TBS herbs de Provence oil over medium heat. Add onion and cook until translucent, about 3 minutes. Add leek and garlic and cook an additional minute until fragrant.
Add beans and water to the pot. Nestle in the ham hock. Bring to a boil then reduce the heat, cover, and simmer about 30 to 45 minutes until the beans are just tender.
Add the potatoes, turnip, carrot, and cabbage to the pot. Stir in salt and pepper to taste. Cover and continue to simmer an additional 20 to 30 minutes until the beans are soft and the soup has thickened slightly.
Remove the ham hock and shred the meat. Return the meat to the pot along with the remaining ¼ cup herbs de Provence oil. Stir to combine and serve immediately with toasted bread.