Cabbage-and-White-Bean Soup with Prosciutto

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Ingredients

1. 2 tablespoons olive oil
2. 3 cloves garlic, minced
3. 6 fresh or canned plum tomatoes, chopped
4. 1/2 small head Savoy cabbage (about 3/4 pound), cut into 1-inch squares (about 5 cups)
5. 1 quart water
6. 2 cups canned low-sodium chicken broth or homemade stock
7. 1 teaspoon dried rosemary, crumbled
8. 1 1/4 teaspoons salt
9. 2 cups drained and rinsed canned white beans, preferably cannellini (from one 19-ounce can)
10. 1/4 pound sliced prosciutto, chopped

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.