Cabbage And White Bean Soup With Prosciutto Vegetable Soup Recipes Italian Recipes

Ingredients

2 tbsp. olive oil

3 cloves garlic

6 fresh or canned plum tomatoes

1/2 small head Savoy cabbage (about 3/4 pound)

1 qt. water

2 c. canned low-sodium chicken broth or homemade stock

1 tsp. dried rosemary

1 1/4 tsp. salt

2 c. drained and rinsed canned white beans

1/4 lb. sliced prosciutto

Preparation

Step 1In a large pot, heat the oil over moderately low heat. Add the garlic and tomatoes and cook, stirring frequently, for 5 minutes.Step 2Add 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.Step 3Stir in the beans and simmer until just warmed through, about 3 minutes. Ladle the soup into bowls and sprinkle the prosciutto over the top.Step 4Notes: 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.Step 5Wine 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.