French Peasant Soup

I got the recipe from Rachael Ray's cookbook 365 No Repeats. She said this is her version of a soup she had on vacation in Bordeaux, France. Its super duper easy and a 30 min meal.

2 T EVOO (extra virgin olive oil)
1 small ham steak, chopped
2 carrots, chopped
1 medium onion, chopped
1 celery rib with its greens, chopped
1 leek, cleaned and sliced into half moons
4 garlic cloves, minced
1 large shallot, finely chopped
1 small head of cabbage, cut into large pieces
1 tsp sugar
kosher salt
4 cups chicken stock or broth (I used broth)
1 15-ounce can cannelloni beans
Coarse black pepper
Crusty Bread
(And she recommends having it with a bottle of Bordeaux wine but we skipped that step)

Head a soup pot over medium-high heat with the EVOO. Add the ingredients to the pot as you chop them: ham, carrots, onions, celery, leeks, garlic and shallots. Add the cabbage to the pot and sprinkle with salt and sugar, add 2 cups of water and cover pot and allow cabbage to steam for 15 mins.

Uncover pot, add the stock and the beans. Crank the heat up to boil, reduce to simmer and adjust salt and pepper to taste. Serve with crusty bread (and I added a big salad on the side).

Super tasty and very easy. Uses TONS of fresh veggies. She says it serves 4 but in my world that serves more like 8!

UPDATE: This recipe is 3 points plus per serving (assuming you claim the recipe makes 8 servings instead of 4).