Cook The Book: Tuscan Bean Soup
- 4 15-ounce cans creamy beans (such as giant white beans, borlotti beans, or cannellini beans), not drained (about 6 cups)
- 6 large garlic cloves, grated or minced (about 2 tablespoons)
- 3 teaspoons kosher salt
- 2 teaspoons fresh thyme leaves
- 4 large fresh basil leaves
- 2 cups shredded Napa cabbage (about 1/4 head)
- High-quality extra-virgin olive oil, for drizzling
- Parmigiano-Reggiano wedge, for grating
- 4 thin slices prosciutto (about 2 ounces)
- Divide the soup evenly among four large soup plates or bowls, filling them to just below the rim. Drizzle each serving with high-quality olive oil and grate a thing layer of Parmesan cheese over them. Tear one slice of the prosciutto into a few pieces and rumple the pieces onto one bowl of soup; repeat with the remaining prosciutto slices.
beans, garlic, kosher salt, thyme, fresh basil, cabbage, olive oil, thin slices prosciutto
Taken from www.seriouseats.com/recipes/2007/04/cook-the-book-tuscan-bean-soup.html (may not work)