Provided by Nancy Silverton
Categories Soup/Stew Blender Food Processor Bean Cheese Garlic Pasta Dinner Lunch Parmesan Fall Winter Prosciutto Cabbage Simmer Boil Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the beans and their liquid with the garlic, salt, thyme, basil, and 2 cups of water in a large saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for 5 minutes to meld the flavors. Remove about 1 1/2 cups of the beans, returning any garlic or basil to the saucepan. Use an immersion blender to purée the remaining beans in the pot until smooth.
- (Alternatively, let the soup cool slightly then transfer it to a blender or food processor and purée, holding the lid down tight so the hot liquid doesn't splatter out.) Stir in the reserved beans and cabbage and thin the soup with water if necessary. Cook the soup over medium heat until the cabbage wilts and is slightly tender, about 5 minutes.
- Divide the soup evenly among four large soup plates or bowls, filling them to just below the rim. Drizzle each serving with high-quality olive oil and grate a thin layer of Parmesan cheese over them. Tear one slice of the prosciutto into a few pieces and rumple the pieces onto one bowl of soup; repeat with the remaining prosciutto slices.
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ali hasan
[email protected]I found the soup to be a bit too salty.
Maddy Christner
[email protected]This soup is a bit bland for my taste, but it's easy to doctor up with some additional seasonings.
sean rupert
[email protected]I'm not a big fan of beans, but I really enjoyed this soup.
Shankerpur High School
[email protected]This soup is a great way to use up leftover beans.
Biju Joseph
[email protected]I love the simplicity of this recipe. It's just a few basic ingredients, but they come together to create a delicious and satisfying soup.
Martin Sonia
[email protected]The addition of prosciutto and Parmigiano-Reggiano really takes this soup to the next level.
Khokon Gush
[email protected]This soup is so hearty and filling, it's perfect for a meal on its own.
RITTIKA Dancer
[email protected]I've made this soup several times and it's always a crowd-pleaser.
Toaster Head
[email protected]This soup is perfect for a cold winter day.
Narayan Lamichhane
[email protected]I love that this soup can be made ahead of time and reheated when you're ready to eat it.
IconicReaper Nolastname
[email protected]This soup is so versatile! You can add or remove ingredients to suit your taste.
KURDAPYA
[email protected]I made a few substitutions to the recipe (I used vegetable broth instead of chicken broth and I added some chopped kale) and it still turned out great.
DON COOL
[email protected]I followed the recipe exactly and the soup turned out perfectly. I would definitely recommend this recipe to others.
Crystal Hyler
[email protected]This is my new favorite soup recipe! It's so easy to make and always turns out delicious.
Didar Miah
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved the rich flavor and the tender beans.
Ganiat Aro
[email protected]This Tuscan bean soup was a delicious and hearty meal! The flavors of the beans, prosciutto, and Parmigiano-Reggiano blended perfectly together, and the soup was very filling.