Cabbage-and-White-Bean Soup with Prosciutto
- 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
- 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.
- 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.
- 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.
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