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
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.
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.