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CABBAGE AND WHITE BEAN SOUP WITH PROSCIUTTO
Cabbage and White Bean Soup with Prosciutto
Cooks Note:
Beautiful crinkled leaves make Savoy cabbage the most attractive member of the cabbage family. It a..
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PrintINGREDIENTS
- Cooking Time: 35
- 2 T. Olive Oil
- 3 cloves Garlic, minced
- 1 can 15 oz. Petite Diced Tomatoes
- 1/2 head Savoy Cabbage (about 3/4 lb) cut into 1" squares, about 5 Cups
- 3 Cups Chicken stock
- 3 Cups Water
- 1 t. dried Rosemary, crumbled
- 1 t. Salt
- 2 cans 15 oz. each Cannellini Beans, rinsed & drained
- 1/4 lb sliced Prosciutto
DIRECTIONS
Note: I also added 1/2 onion, 1/2 green & red peppers and a chunk of caulifower (all diced small).
In a large pot, heat olive oil over moderatley low heat. Add garlic and any other veggies you are adding to this recipe. Cook stirring frequently for 5 minutes.
Add tomatoes, cabbage, water, broth rosemary & salt, bring to a boil. Reduce heat and simmer, partially covered, until cabbage is tender, about 30 minutes.
Stir in the beans and simmer until just warmed through, about 5 minutes. Ladle the soup into bowls and sprinkle with prosciutto (if desired.)
Note: Beautiful crinkled leaves make Savoy cabbage the most attractive member of the cabbage family. It also has an unique flavor, mellower than other varieties, even a little bit sweet. But you can certainly substitute regular green cabbage here if you prefer. (Which is what I did because I couldn't find the Savoy cabbage.)
RECIPE BACKSTORY
Cooks Note:
Beautiful crinkled leaves make Savoy cabbage the most attractive member of the cabbage family. It also has an unique flavor, mellower than other varieties, even a little bit sweet. But you can certainly substitute regular green cabbage here if you prefer. (Which is what I did because I couldn't find the Savoy cabbage.)
I also added 1/2 onion, 1/2 green & red peppers and a chunk of caulifower (all diced small).
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