HEMINGWAY SOUP Adapted from Hostal Burguete, Spain Total time: 3 hours 3 Tablespoons extra-virgin olive oil 1 onion, finely chopped 2 leeks, white part only, thinly sliced 4 cloves garlic, minced 1 pound cured ham (serrano or prosciutto), preferably in one piece 1/2 pound dried white beans salt freshly ground black pepper 1 cup thinly sliced green or white cabbage 1 cup fresh green beans, snapped into halves 1 cup frozen green peas 1. In a medium (4- to 6- quart) soup pot over low heat, combine olive oil, onion, leeks and garlic. Saute until onion has softened, about 10 minutes. Add 9 cups of water, ham, white beans and salt and pepper to taste. Simmer, covered, until beans are tender, about 2 1/2 hours. 2. Add cabbage and green beans. Simmer, covered, for 20 minutes. Add green peas and continue to simmer 5 minutes more. Remove and discard ham. Adjust seasonings, and serve. Yield: 4 servings. Approximate nutritional analysis per serving: 390 calories, 15 grams fat, 4 milligrams cholesterol, 240 milligrams sodium (before salting), 15 grams protein, 50 grams corbohydrate.
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