1 ½cupsgreen cabbage - chopped into bite sized pieces
Heat cooking oil in a large pot over medium-high heat. Add the onions and cook for 1-2 minutes until onions become translucent, then add the garlic and cook 1 minute.
Add in the carrots and celery and cook for an additional 5 minutes. Add in the cannellini beans, ham, bay leaf, dried thyme, and chicken stock. Season with salt and pepper. Bring everything to a boil, then reduce heat to let simmer for 15 minutes.
After soup has been cooking 15 minutes, add in the cabbage and cook for an additional 15-20 minutes or until cabbage has softened. Discard the bay leaf, and serve. Store pour into bowls to serve.
Storage Instructions: Store the soup in the fridge in an air-tight container for up to one week.This soup can also be frozen for up to 3 months in a freezer container. Let thaw in the fridge overnight, then reheat on the stove or in the microwave to serve.