1/4 lb (115g) smoked ham, diced

2 carrots, peeled and sliced

1 medium leek, cut into 1/2-inch (1-cm) squares

1 onion, chopped

2 tablespoons (30 ml) olive oil

3 cups (750 ml) Savoy cabbage leaves, cut into about 1/2-inch (1-cm) squares

1 cup (250 ml) white wine or chicken broth

6 cups (1.5 litres) chicken broth

3 cups (750 ml) butternut squash, peeled, seeded and cubed

1 can 19 oz (540 ml) white beans, rinsed and drained

Salt and pepper

In a saucepan, cook the ham, carrots, leek and onion in the oil, without browning, for about 10 minutes. Add the cabbage and cook for about 5 minutes, stirring frequently. Add the wine and reduce for about 2 minutes.

Add the broth and squash and bring to a boil. Cover and simmer gently for 30 to 40 minutes. Add the beans. Season with salt and pepper.

Serve the soup with the Grilled Chicken Sandwich.

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