Garbure (French Ham and Vegetable Stew)

Ingredients

• 1  bay leaf 
• 0.5 teaspoon pepper black freshly ground
• 6 ounce country bread toasted
• 1 tablespoon butter softened
• 1 large carrots cubed
• 4 cups no-salt-added chicken stock 
• 1.5 tablespoons cider vinegar 
• 4 ounces cannellini beans dried
• 0.3 cup flat-leaf parsley fresh chopped
• 2 tablespoons thyme leaves fresh chopped
• 1  garlic clove halved
• 4  garlic cloves chopped
• 8 ounces cross-cut ham hock smoked
• 0.5 teaspoon herbs de provence dried
• 0.5 teaspoon kosher salt 
• 1.5 cups leek thinly sliced ( 1 large)
• 1 tablespoon olive oil extra-virgin
• 1 cup onion chopped
• 6 ounces potatoes red cubed
• 4 cups savoy cabbage thinly sliced
• 6 ounces turnip cubed

Equipment

• frying pan
• dutch oven

Directions

1. Sort and wash beans.
2. Place in a large Dutch oven. Cover with water to 2 inches above beans. Cover and let stand for 8 hours or overnight.
3. Drain.
4. Heat oil in a large Dutch oven over medium heat; swirl to coat.
5. Add onion. Cover and cook 8 minutes or until tender, stirring occasionally.
6. Add leek and chopped garlic; cook 2 minutes, stirring occasionally.
7. Add soaked beans, stock, herbes de Provence, ham hocks, and bay leaf. Bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are just tender.
8. Remove ham hock; cool slightly. Pick meat from bones; reserve meat. Discard bones and fat.
9. Add potatoes, turnip, and carrot to pan; cook 10 minutes or until tender. Stir in cabbage; simmer 4 minutes. Stir in parsley, thyme, vinegar, salt, and black pepper.
10. Rub toast slices with cut sides of garlic clove; spread evenly with butter.
11. Serve toast with soup.