The Palm Restaurant Recipe
1/2 cup olive oil
3 tablespoons unsalted butter
1 medium onion, thinly sliced
3 medium carrots
3 ribs celery, diced
1/4 pound ham
3 cups diced green cabbage
8 cups water
1 smoked ham hock
2/3 cup canned Italian plum tomatoes, with their juice
fine sea salt
1 1/2 cups cooked cannellini beans, drained
1/4 pound green beans, ends trimmed and diced
1/4 pound zucchini, diced
1/4 cup ditalini or other small pasta
1/4 teaspoon freshly ground black pepper
2 cups loosely packed, coarsely chopped fresh spinach leaves
1/3 cup grated Parmigiano-Regianno cheese
In a large, heavy saucepan, combine the olive oil and butter over medium-low heat. Add the onion, and cook, uncovered, until completely softened and pale golden, about 15 minutes. Add the carrots, celery, and ham, and cook for 4 minutes. Add to cabbage, and cook for 5 minutes more.
Add the water, ham hock, and tomatoes in the juicer, crushing his Tomatoes gently with your hands. Add a little salt, stir gently but thoroughly, then cover and adjust the Heat to a very gentle simmer. Cook for about two and a half hours. Then add the well drained cannellini beans, green beans, and zucchini, and cook for about 15 minutes.
And the pasta and cook for 15 minutes more, stirring occasionally. The mixture should be fairly dense. If the soup becomes very thick, you can dilute it with a little water or broth. Add the black pepper, taste, and adjust for seasoning. Remove the ham hock and let it cool. 3rd and spinach and cook for 2 minutes, just to wilt. Pick the meat from the ham hock, discarding the fat, skin, and bones,and add to the soup. Serve with grated cheese on the side. Serves 6 to 8.