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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

Food & Wine
September 2013

Gallery

© Melanie Acevedo

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Suggested Pairing

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.

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