Cabbage-and-White-Bean Soup with Prosciutto
© Melanie Acevedo
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Serves : 4
By Food & Wine
September 2013

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

Ingredients

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

How to Make It

Step 1    

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

Step 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.

Step 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.

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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