Cabbage-and-White-Bean Soup with Prosciutto

Cabbage-and-White-Bean Soup with Prosciutto
Photo by © Melanie Acevedo


  • 1 quart water
  • 2 cups drained and rinsed canned white beans, preferably cannellini (from one
  • 3 cloves garlic, minced
  • ¼ pound sliced prosciutto, chopped
  • 6 fresh or canned plum tomatoes, chopped
  • 1 ¼ teaspoons salt
  • 2 cups canned low-sodium chicken broth or homemade stock
  • + 4 more ingredients
    • 1 teaspoon dried rosemary, crumbled
    • 19- ounces can)
    • 2 tablespoons olive oil
    • ½ small head Savoy cabbage (about 3/4 pound), cut into 1-inch squares (about 5 cups)

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. ...

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