White Beans with Cabbage, Pasta, and Ham

White Beans with Cabbage, Pasta, and Ham is a hearty and comforting dish that is perfect for cold weather. Made with flavorful chicken stock, this recipe can be customized with different greens, pasta shapes, or meats, allowing for versatility and variety. The combination of tender white beans, cabbage, pasta, and savory ham creates a satisfying and flavorful meal that can be enjoyed on its own or paired with a side salad or crusty bread.

MAKES: 4 servings

TIME: 30 minutes

INGREDIENTS:

• Salt
• 3 cups chopped cabbage, preferably Savoy
• 8 ounces small pasta, such as cavatelli or orecchiette
• 2 tablespoons extra virgin olive oil
• 2 cups chopped leek or onion
• 1 celery stalk, chopped
• 2 sprigs fresh thyme
• 1/4 cup chopped prosciutto or 1/2 cup chopped ham
• 1 cup chicken or other stock
• 3 cups cooked or canned cannellini or other white beans, drained but still moist
• Freshly ground black pepper
• Freshly grated Parmesan or pecorino Romano cheese for garnish

INSTRUCTIONS:

1. Bring a large pot of salted water to a boil over high heat. Add the chopped cabbage and cook until just tender, approximately 3 minutes. Use a slotted spoon or small strainer to remove the cabbage from the pot and set it aside. If desired, shock the cabbage in ice water to stop the cooking process and retain its vibrant color. Keep the pot of water boiling for the pasta.
2. Cook the pasta according to the package instructions until tender but still firm. Drain and set aside.
3. In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped leek or onion and celery and cook until softened, about 5 minutes.
4. Add the thyme sprigs, chopped prosciutto or ham, chicken stock, drained white beans, and cooked cabbage to the skillet. Sprinkle with salt and freshly ground black pepper. Cook for an additional 5 minutes, allowing the flavors to blend and the ingredients to heat through. If the mixture becomes too dry, add a little more stock to maintain a moist consistency.
5. Combine the bean mixture and cooked pasta in the large pot and gently stir to combine.
6. Taste and adjust the seasoning if necessary. Serve the White Beans with Cabbage, Pasta, and Ham hot, garnished with freshly grated Parmesan or pecorino Romano cheese.

VARIATIONS:

• Greens: Substitute the cabbage with spinach, kale, Swiss chard, or any other leafy greens of your choice.
• Pasta: Experiment with different pasta shapes, such as penne, fusilli, or farfalle, depending on your preference.
• Meat: Replace the prosciutto or ham with cooked bacon or sausage for added flavor and variety.

USES:

• Serve the White Beans with Cabbage, Pasta, and Ham as a main dish for a comforting and satisfying meal.
• Enjoy it as a side dish alongside roasted meats, grilled chicken, or baked fish.
• Leftovers can be packed for lunch and enjoyed as a delicious and filling workday meal.

White Beans with Cabbage, Pasta, and Ham is a versatile and delicious dish that combines the wholesome goodness of white beans with the satisfying textures of cabbage and pasta. The flavors blend beautifully with the addition of savory ham or prosciutto, creating a comforting and flavorful meal that is perfect for colder days. Customize this dish with your choice of greens, pasta shapes, or meats to suit your taste preferences. Whether served as a main course or a side dish, this recipe is sure to warm you up and leave you feeling satisfied. Don’t forget to top it off with freshly grated Parmesan or pecorino Romano cheese for an extra touch of indulgence.