2 quarts chicken stock
1 large onion, diced
2 ribs celery, diced
Garlic. Lots of garlic
1 large bunch of kale, center rib removed and torn
1/2 medium head of cabbage, sliced finely
2 cans white beans
1 pound of sausage (I used chicken sausage, sweet italian style)
8 ounces or so country ham trimmings, chopped
Herbs and spices
Throw the ham and stock in a pot and bring to a simmer. Add black pepper, 2 bay leaves, and anything else you want.
Sweat the onion and celery over low heat until translucent.
Increase the heat to medium and add the garlic and kale and stir until the kale is well wilted.
Add to stock along with the cabbage.
Simmer for at least an hour.
Cut the sausage into medallions and brown in a hot pan. Add to stock.
Rinse 2 cans of white beans and add to the soup.
Adjust the spices and seasoning, as needed, and simmer for another 45 minutes to an hour.
Ladle into a bowl and dress with several squirts of either lemon juice or balsamic vinegar.
Best served with a crusty rye or sourdough bread.
Very nice dinner on a damp, rainy night.