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

TUSCAN BEAN SOUP WITH PROSCIUTTO AND GRATED PARMIGIANO-REGGIANO

"This is a take on pasta e fagiole, the classic Tuscan bean and pasta soup, but without the pasta."

4 cans (15 ounces each) 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)
FOR SERVING:
High-quality extra-virgin olive oil (for drizzling)
Parmigiano-Reggiano wedge (for grating)
4 thin slices prosciutto (about 2 ounces)

Combine beans and liquid with garlic, salt, thyme, basil and 2 cups of water in a large saucepan and bring to a boil over high heat. Reduce heat to low and simmer for 5 minutes to meld flavors.

Remove about 1 1/2 cups of the beans, returning any garlic or basil to the saucepan. Use an immersion blender to puree the remaining beans in the pot until smooth. (Alternatively, let soup cool slightly then transfer to a blender or food processor and puree, holding the lid down tight so the hot liquid doesn't splatter out.)

Stir in the reserved beans and cabbage and thin the soup with water if necessary. Cook the soup over medium heat until the cabbage wilts and is slightly tender, about 5 minutes.

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

Makes 4 servings
Source: A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes by Nancy Silverton