This is a slightly modified version of a tasty soup in my Silver Palate Cookbook.  It could be considered a snazzed up version of “Cabbage Soup”

4 cans white beans (Navy or Great Northern)
4 Tb olive oil
1 cup finely chopped yellow onion
3 leeks, thoroughly cleaned and thinly sliced
2 celery ribs, coarsley chopped
3 carrots, peeled and chopped
1 tsp dried thyme
1 bay leaf
8 cups chicken stock
3 parsnips, peeled and chopped
1 to 2 of your favorite smoked sausages or equivalent amount of ham, sliced or chopped in small chunks
1 small nappa cabbage, shredded
4 garlic cloved, peeled and chopped (must be fresh)
1/2 cup chopped cilantro
salt and pepper to taste

Heat oil in a heavy soup pot.  Add onions, leeks, celery and carrots and cook over low heat until vegetables are tender and lightly colored, about 25 minutes, stirring occassionally.

Stir in the thyme, bay leaf and griding of black pepper and pour in stock. Add parsnips, sausage, beans, and bring the soup to a boil. Reduce heat and simmer, partially covered for about 15 to 20 minutes.

Add cabbage, garlic and parsley, and simmer for another 5 to 10 minutes. Taste, correct seasonings and serve immediately.

Makes 8 to 10 portions.