Name: Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano
Total time: 25 min
Yield: 4 servings
Ingredients: 4 15-ounce cans creamy beans (such as giant white beans, borlotti beans, or cannellini beans), not drained (about 6 cups); 6 large garlic cloves, grated or minced (about 2 tablespoons); 3 teaspoons kosher salt; 2 teaspoons fresh thyme leaves; 4 large fresh basil leaves; 2 cups shredded Napa cabbage (about 1/4 head); High-quality extra-virgin olive oil, for drizzling; Parmigiano-Reggiano wedge, for grating; 4 thin slices prosciutto (about 2 ounces)

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Tuscan Bean Soup with Prosciutto and Grated Parmigiano-ReggianoCookbook cover image courtesy of Random House

This is a take on pasta e fagiole, the classic Tuscan bean and pasta soup, but without the pasta. Where the homemade version is thickened as a result of the beans being cooked for hours, I created a rich, creamy base by puréeing some of the beans. I felt the soup needed a fresh vegetable, so I used Napa cabbage because it cooks very quickly and adds a slightly sweet flavor. Finally, I added fresh herbs and then topped the soup with prosciutto, olive oil, and Parmigiano-Reggiano.

Recipe notes

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