Cabbage and White Bean Soup

Ingredients

• 6 inch crusty baguette 
• 1 lb cabbage cored cut into 1/2-inch pieces (6 cups)
• 7 oz navy dried white picked over rinsed
• 2  garlic clove finely chopped
• 1 medium onion whole peeled
• 6  parsley fresh
• 2.5 lb pork hock smoked
• 1  thyme sprigs fresh
• 1  bay leaves 
• 0.3 cup butter unsalted softened
• 3 qt water 
• 1 lb yukon gold potatoes (3 to 4 medium)

Equipment

• frying pan
• pot
• colander

Directions

1. Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks' note, below).
2. Drain in a colander.
3. Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour.
4. Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.
5. When beans are almost done, peel potatoes and cut into 1-inch pieces.
6. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.
7. Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.
8. Spread butter on both sides of bread, then toast in a 12-inch heavy skillet over moderate heat, turning over once, until golden, about 2 minutes total.
9. Serve soup with toasts.
10. • Beans can be soaked up to 12 hours, chilled. • To quick-soak beans: Cover beans with cold water by 2 inches in a 5- to 6-quart pot and bring to a boil, uncovered. Boil beans, uncovered, 2 minutes, then remove from heat and let stand, uncovered, 1 hour. • Soup improves in flavor if made 1 day ahead, cooled completely, uncovered, then chilled, covered.
11. Remove any solidified fat and reheat, thinning with water if necessary.