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-ounce can)
• 1/4 pound sliced prosciutto, chopped

1. In a large pot, heat the oil over moderately low heat.
2. Add the garlic and tomatoes and cook, stirring frequently, for 5 minutes.
3. Add the cabbage, water, broth, rosemary, and salt.
4. Bring to a boil.
5. Reduce the heat and simmer, partially covered, until the cabbage is tender, about 20 minutes.
6. Stir in the beans and simmer until just warmed through, about 3 minutes.
7. Ladle the soup into bowls and sprinkle the prosciutto over the top.

olive oil, garlic, tomatoes, head savoy cabbage, water, chicken broth, rosemary, salt, white beans

Taken from www.foodandwine.com/recipes/cabbage-and-white-bean-soup-with-prosciutto (may not work)