In a large stockpot over medium heat, fry the bacon until it’s golden brown and crispy. While the bacon is frying, chop the onion and celery. When the bacon is done, remove it to paper towels to drain, and remove all but a tablespoon of bacon drippings from the pot. Add the onion and celery and cook, stirring occasionally, until the onion is translucent.

Add the chicken broth or stock and water, ham bone, diced ham, drained and rinsed cannellini beans, bay leaf, thyme, salt and pepper to the pot. Cover and bring to a light boil over medium-high heat, then reduce heat to a simmer. Simmer for about a half-hour; the ham should be falling off the bone at this point.

Remove the ham bone and set it aside to cool. Add the chopped cabbage to the pot and simmer about 5 minutes. (I prefer the cabbage to be a little bit crunchy. If you prefer a softer texture, simmer about 10 minutes.)

Remove the stockpot from the heat. When the ham bone is cool enough to handle, remove the remaining ham from it, dice, and return to the pot. Adjust the seasonings to taste. Ladle the soup into bowls and top with crispy bacon and chopped parsley if desired.