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
- In a large pot, heat the oil over moderately low heat.
- Add the garlic and tomatoes and cook, stirring frequently, for 5 minutes.
- 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.
- 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.
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)