Cabbage-and-White-Bean Soup with Prosciutto

Recipe from Food & Wine

More From Food & Wine


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

Preparation

  1. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cabbage-and-White-Bean Soup with Prosciutto Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy