Cabbage-and-White-Bean Soup with Prosciutto

Yield: 4

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-  ounces  can)
• 1/4  pound  sliced prosciutto, chopped

Preparation

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

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.

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.

Wine Recommendation: 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.

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 bit sweet. But you can certainly substitute regular green cabbage here if you prefer.