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Cabbage, White Bean, and Prosciutto Soup

Serves

6-8

Prep Time

15 Minutes

Cook Time

30 Minutes

Some soups feel like they belong to a season, and others feel like they belong in your kitchen all year long. This cabbage, white bean, and prosciutto soup falls into that second category. It’s hearty without being heavy, rustic but still elegant, and the kind of meal that quietly fills the whole house with the most comforting aroma as it simmers.

Cabbage is one of those ingredients that often gets overlooked, but when it’s cooked slowly in a soup, it becomes something special. Paired with creamy white beans, it creates a beautiful balance of texture.

The prosciutto brings a different layer entirely. It turns a simple vegetable soup into something far more complex.

What I love most about this soup is its simplicity. It feels humble and nourishing, the kind of dish that reminds you that good food doesn’t need to be complicated. A few quality ingredients, a pot on the stove, and time to let the flavors come together.

It’s the kind of meal that works just as well on a quiet night at home as it does served to friends gathered around the table. A thick slice of bread on the side, a little extra drizzle of olive oil on top, and suddenly something very simple feels incredibly satisfying.

Ingredients

3 tablespoons SOOC Chipotle Olive Oil
6-8 cups shredded cabbage
8-10 slices of prosciutto
2 cups carrots peeled and chopped
1 white onion, diced
2 cans cannellini beans, drained and rinsed
2 cans diced tomatoes
8 cups vegetable broth
2 tablespoons garlic, minced
Salt and pepper

Directions

Cook prosciutto over medium heat until crisped and set aside. Heat SOOC Chipotle Olive Oil in a large pot and add in onion, carrots, and garlic. Cook for 5 minutes and add cabbage. Cook for another ten minutes.

Add in broth, beans, prosciutto, and tomatoes. Stir together and bring to a boil. Cook until cabbage is done (tender) and serve hot.