How To Make Cabbage and White Bean Soup with Prosciutto
Have a hearty bowl of this smooth white bean soup, made extra flavorful with prosciutto, plum tomatoes, and drops of olive oil, for a rich meal!
- 2tbspolive oil
- 3garlic cloves
- 6fresh plum tomatoes,or canned
- ½small Savoy cabbage head,(about ¾ lb)
- 2cupschicken broth,low-sodium
- 1tspdried rosemary
- 2cupswhite beans,canned, drained, rinsed
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, for about 20 minutes, until the cabbage is tender. Stir in the beans and simmer for about 3 minutes until just warmed through.
Ladle the soup into bowls and sprinkle the prosciutto over the top. Enjoy!
- Calories: 520.88kcal
- Fat: 11.67g
- Saturated Fat: 2.38g
- Monounsaturated Fat: 6.82g
- Polyunsaturated Fat: 1.71g
- Carbohydrates: 70.95g
- Fiber: 17.25g
- Sugar: 6.94g
- Protein: 35.87g
- Cholesterol: 23.44mg
- Sodium: 1414.68mg
- Calcium: 280.39mg
- Potassium: 2361.27mg
- Iron: 11.61mg
- Vitamin A: 50.57µg
- Vitamin C: 19.97mg
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