Cabbage and White Bean Soup with Prosciutto
Why I Love This Recipe
This recipe from Food and Wine... Very good, easy and easy on the waist line.
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).
Ingredients You'll Need
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.)
