Cabbage and White Bean Soup with Prosciutto Recipe

Cabbage and White Bean Soup with Prosciutto Recipe

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!

Preparation: 15 minutes
Cooking: 28 minutes
Total: 43 minutes



  • 2tbspolive oil
  • 3garlic cloves
  • 6fresh plum tomatoes,or canned
  • ½small Savoy cabbage head,(about ¾ lb)
  • 4cupswater
  • 2cupschicken broth,low-sodium
  • 1tspdried rosemary
  • tspsalt
  • 2cupswhite beans,canned, drained, rinsed
  • ¼lbprosciutto,sliced


  1. 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.

  2. 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.

  3. Ladle the soup into bowls and sprinkle the prosciutto over the top. Enjoy!

Recipe Notes



  • 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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