Active Time: 15 Minutes
Total Time: 35 Minutes
Yield: Serves 4

Prosciutto beautifully complements cabbage and beans, but if you toss it into the soup pot its flavor cooks away to nothing. Sprinkle some over the top of each serving instead.

RECIPE 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 beans (from one 19-ounce can)
1/4 pound sliced prosciutto, chopped

DIRECTIONS

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