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Cabbage-and-White-Bean Soup with Prosciutto

Source: Quick from Scratch - Soups and Salads
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  35 Minutes
  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.
RECIPE 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 one 19-ounce can)
1/4 pound sliced prosciutto, chopped
Cabbage-and-White-Bean Soup with Prosciutto Recipe at Cooking.com
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.


Savoy Cabbage: 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.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Soup's On: Fall Warmth
 Bean Soups
 Hearty, Meaty Soups
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 309
Fat. Total: 12g
Fiber: 8g
Carbohydrates, Total: 35g
Sodium: 980mg
% Cal. from Fat: 35%
Cholesterol: 8mg
Protein: 17g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Kat, TX Reviewed: 10/30/2008
Easy but not too simple
This soup couldn't be easier to prepare, but the rosemary and garlic lend it a depth that develops quickly. And of course, the prosciutto on the top sends it over the top!
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