Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano Recipe

Name: Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano Recipe
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)

www.epicurious.com

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

View full recipe on www.epicurious.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.epicurious.com.

Share this recipe:

Cooking tools:

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)