Cabbage-and-White-Bean Soup with Prosciutto
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: Food & Wine
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1. Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 6 fresh or canned plum tomatoes, chopped
- 1/2 head savoy cabbage, cut into 1 inch squares
- 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
- 1/4 pound sliced prosciutto, chopped
Nutrition Info
Per Serving
- Calories: 333 kcal
- Carbohydrates: 30 g
- Dietary Fiber: 9 g
- Fat: 17 g
- Protein: 15 g
- Sugars: 6 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking 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.
Yield: 4 servings
3. Still Hungry?
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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