Name: Cabbage-and-White-Bean Soup with Prosciutto
Yield: 4
Ingredients: 2 tbsp. olive oil -; 3 cloves garlic -; 6 fresh or canned plum tomatoes -; 1/2 small head Savoy cabbage (about 3/4 pound) -; 1 qt. water -; 2 c. canned low-sodium chicken broth or homemade stock -; 1 tsp. dried rosemary -; 1 1/4 tsp. salt -; 2 c. drained and rinsed canned white beans -; 1/4 lb. sliced prosciutto -

Cabbage-and-White-Bean Soup with Prosciutto

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Ingredients for - Cabbage-and-White-Bean Soup with Prosciutto

1. 2 tbsp. olive oil -

2. 3 cloves garlic -

3. 6 fresh or canned plum tomatoes -

4. 1/2 small head Savoy cabbage (about 3/4 pound) -

5. 1 qt. water -

6. 2 c. canned low-sodium chicken broth or homemade stock -

7. 1 tsp. dried rosemary -

8. 1 1/4 tsp. salt -

9. 2 c. drained and rinsed canned white beans -

10. 1/4 lb. sliced prosciutto -

How to cook deliciously - Cabbage-and-White-Bean Soup with Prosciutto

1. Stage

In a large pot, heat the oil over moderately low heat. Add the garlic and tomatoes and cook, stirring frequently, for 5 minutes.

2. Stage

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. Stage

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. Stage

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.

5. Stage

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.