In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, and leek, stir for about 5 minutes until fragrant and onion is translucent.

Add the smoked ham hock to the pot along with enough water or chicken broth to cover the ham hock, about 6 cups. Bring to a boil, then reduce to low heat and simmer for about 30 minutes.

Stir in the drained, soaked white beans, bay leaf, thyme, carrots, and potatoes. Allow to simmer for an additional 1 hour.

Remove the ham hock from the pot, cool slightly, then shred the meat from the bone and return to the pot.

Stir in the chopped cabbage and cook for another 20-30 minutes until the cabbage is tender.

Season the soup with salt and pepper to taste. Remove the bay leaf and ladle into bowls, serve hot with crusty bread.