Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano

Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano
Photo by Cookbook cover image courtesy of Random House

Ingredients

  • 3 teaspoons kosher salt
  • 2 teaspoons fresh thyme leaves
  • 6 cloves garlic
  • extra-virgin olive oil
  • 2 cup shredded Napa cabbage
  • 4 large fresh basil leaves
  • 4 thin slices prosciutto
  • + 2 more ingredients
    • 4 15-ounce cans creamy beans (such as giant white beans, borlotti beans, or cannellini beans)
    • Parmigiano-Reggiano wedge

Combine the beans and their liquid with the garlic, salt, thyme, basil, and 2 cups of water in a large saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for 5 minutes to meld the flavors. Remove about 1 1/2 cups of the beans, returning any garlic or basil to the sauce...

View full recipe at Epicurious

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