Cabbage and White Bean Soup with Prosciutto

  • Active Time 15m
  • Total Time 35m

Serves 4

Prosciutto beautifully complements cabbage and beans, but if you toss it into the soup pot its flavor cooks away to nothing. Sprinkle some over the top of each serving instead.

ingredients

  • 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 beans (from 1
  • 19-ounce can)
  • 1/4 pound sliced prosciutto, chopped

directions

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.

Tip: 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. WINE 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.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2859

nutrition information per serving

309 calories; 12g total fat; 8mg cholesterol; 980mg sodium; 35g carbohydrates; 8g fiber; 17g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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