Cabbage-and-White-Bean Soup with Prosciutto
Source: Quick from Scratch - Soups and Salads
Serves 4

Prosciutto beautifully complements cabbage and beans, but if you toss it into the soup pot its flavor cooks away to nothing. Sprinkle some over the top of each serving instead.

2 tablespoons olive oil
3 cloves garlic, minced
6 fresh or canned plum tomatoes, chopped
1/2 small head Savoy cabbage (about 3/4 pound), cut into 1-inch squares (about 5 cups)
1 quart water
2 cups canned low-sodium chicken broth or homemade stock
1 teaspoon dried rosemary, crumbled
1 1/4 teaspoons salt
2 cups drained and rinsed canned white beans, preferably cannellini beans (from one 19-ounce can)
1/4 pound sliced prosciutto, chopped

In a large pot, heat the oil over moderately low heat. Add the garlic and tomatoes and cook, stirring frequently, for 5 minutes.

Add the cabbage, water, broth, rosemary, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, until the
cabbage is tender, about 20 minutes.

Stir in the beans and simmer until just warmed through, about 3 minutes. Ladle the soup into bowls and sprinkle the
prosciutto over the top.

Savoy Cabbage: Beautiful crinkled leaves make Savoy cabbage the most attractive member of the cabbage family. It also has a
unique flavor, mellower than other varieties, even a little bit sweet. But you can certainly substitute regular green cabbage
here if you prefer.

Reprinted by permission of Food and Wine. All rights reserved.

Back to recipes
© 1999 Cooking.com