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Cabbage-and-White-Bean Soup with Prosciutto

Yield 4

Ingredients

  • 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 (from one
  • 19- ounces can)
  • 1/4 pound sliced prosciutto, chopped

How to Make It

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

  2. 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.

  3. 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.

  4. Wine Recommendation: There is a revolution going on in Italian wine, with more choices than ever available from the southern regions of the country. Try a Greco di Tufo, a rich, earthy, nutty white from Campania, for a perfect accompaniment to this rustic soup.

  5. Notes: 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.

Quick From Scratch Soups & Salads