Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano Recipe | Epicurious

Name: Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano Recipe | Epicurious
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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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...

Keywords

italian
bean and legume
main
dinner
gluten free
nut free
quick
easy
simmer
blender
cookbooks

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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)