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.