Cook the Book: Tuscan Bean Soup

Cook the Book: Tuscan Bean Soup

Photograph courtesy of Knopf
The recipe that follows has been adapted from Nancy Silverton's A Twist of the Wrist. Nancy's version of an Italian bean soup purées canned beans to save time without sacrificing flavor.

Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano

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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)

Directions

  1. 1.

    Divide the soup evenly among four large soup plates or bowls, filling them to just below the rim. Drizzle each serving with high-quality olive oil and grate a thing layer of Parmesan cheese over them. Tear one slice of the prosciutto into a few pieces and rumple the pieces onto one bowl of soup; repeat with the remaining prosciutto slices.