Cabbage and White Bean Soup with Prosciutto
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-ounce can)
- 1/4 pound sliced prosciutto, chopped
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