Cabbage-and-White-Bean Soup with Prosciutto Recipe

Cabbage-and-White-Bean Soup with Prosciutto Recipe

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 6 fresh or canned plum tomatoes, chopped
  • 1/2 head savoy cabbage, cut into 1 inch squares
  • 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
  • 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.
Recipe of the Day|