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