1 c. sm. white beans
1 tbsp. olive or vegetable oil
1 med. onion, peeled and chopped finely
2 med. cloves garlic, peeled and minced
1 lb. ham hocks
5 c. water
1 tsp. dried basil
1/4 tsp. red pepper flakes
1/2 c. white rice
1/4 head cabbage, finely shredded
1 med. zucchini, diced
1 (10 oz.) pkg. frozen spinach, defrosted
1 tsp. salt or to taste
Freshly ground black pepper to taste

Soak the beans in lots of water to cover overnight. Drain.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic; saute 5 minutes until tender. Add the beans, ham hock, water, basil and red pepper flakes. Bring to a boil, reduce the heat and simmer, covered, 1 hour and 15 minutes, or until the beans are tender. Stir occasionally.

Remove the ham hocks. Cool slightly and cut the meat from the bone; dice finely. Add the meat, rice and cabbage to the soup; simmer, covered, 20 minutes, stirring occasionally. Add the zucchini; simmer uncovered 5 minutes. Press the excess water from the spinach and chop finely. Stir into the soup with the salt and pepper. Heat through for a few minutes and serve. 8 servings.