Bean soup with ham and kale

Ingredients:

• 3 bunches of kale, stems trimmed, leaves chopped
• 2 x 430g cans of rinsed white beans
• 2 tablespoons salted butter
• 2 tbsp. l. olive oil
• 2 cloves garlic, crushed
• 1 large onion, thinly sliced
• 1 jalapeño, stemmed, seeded and finely chopped
• 2 l (8 cups) chicken broth
• 0.9 kg diced ham
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• 1 tbsp. apple cider vinegar
• 1 tbsp. freshly grated parmesan
• 1/4 cup fresh parsley, chopped
• Rustic baguette with crust, broken into pieces or rolls (for serving)

Preparation:

1. In a large Dutch oven, heat the butter and olive oil over medium-high heat. Add the garlic, onion, and jalapeño and cook, stirring, until softened, 3-4 minutes. Add the broth, ham, salt, black pepper, cabbage, and beans. Bring to a boil and reduce heat. Simmer until the cabbage has softened and the flavors have blended, about 20 minutes.
2. Add vinegar and taste. Season with salt and pepper if needed. Serve the soup in bowls, sprinkled with Parmesan and parsley. Serve each serving with a slice of crusty baguette or homemade buns.