Cabbage-and-White-Bean Soup with Prosciutto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 (from one |
19- ounces can) |
1/4 pound sliced prosciutto, chopped |
Directions:
1. In a large pot, heat the oil over moderately low heat. Add the garlic and tomatoes and cook, stirring frequently, for 5 minutes.
2. 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.
3. 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.
4. 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.
5. Notes: 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.
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