Prosciutto beautifully complements cabbage and beans, but if you toss it into the soup pop its flavor cooks away to nothing. Sprinkle some over the top of each serving instead. Plus: More Soup Recipes and Tips
How to Make It
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.
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 sweet. But you can certainly substitute regular green cabbage here if you prefer.
