Prepare ingredients: Chop ham steak, carrots, onion, celery rib, leek, shallot, and cabbage. Mince garlic cloves.

Heat olive oil in a soup pot over medium-high heat.

Add the chopped vegetables and ham to the pot as you chop them.

Add cabbage to the pot and sprinkle with sugar and salt.

Add 2 cups of water and cover the pot.

Steam the cabbage for 15 minutes.

Uncover the pot and add the chicken broth and cannellini beans.

Bring the soup to a boil, then reduce heat to a low simmer.

Simmer the soup for at least 25 minutes, or until the vegetables are tender.

Adjust the salt and pepper to taste.

Serve the soup hot with crusty bread.

Enjoy with a glass of red Bordeaux wine.