Cabbage-and-White-Bean Soup with Prosciutto

Ingredients

• 2 cups chicken broth low-sodium homemade canned
• 1 teaspoon rosemary dried crumbled
• 3 cloves garlic minced
• 2 tablespoons olive oil 
• 6  plum tomatoes fresh canned chopped
• 0.3 pound pancetta sliced chopped
• 1.3 teaspoons salt 
• 0.8 pound savoy cabbage cut into 1-inch squares ( 5 cups)
• 1 quart water 
• 19 ounces can) 
• 19 ounces can) 

Equipment

• bowl
• ladle
• pot

Directions

1. In a large pot, heat the oil over moderately low heat.
2. Add the garlic and tomatoes and cook, stirring frequently, for 5 minutes.
3. Add the cabbage, water, broth, rosemary, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, until the cabbage is tender, about 20 minutes.
4. Stir in the beans and simmer until just warmed through, about 3 minutes. Ladle the soup into bowls and sprinkle the prosciutto over the top.
5. Wine Recommendation: There is a revolution going on in Italian wine, with more choices than ever available from the southern regions of the country. Try a Greco di Tufo, a rich, earthy, nutty white from Campania, for a perfect accompaniment to this rustic soup.
6. Notes: Beautiful crinkled leaves make Savoy cabbage the most attractive member of the cabbage family. It also has a unique flavor, mellower than other varieties, even a little bit sweet. But you can certainly substitute regular green cabbage here if you prefer.