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Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano

Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano Recipe

  • 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 ¼ head)
  • High-quality extra virgin olive oil, for drizzling
  • Parmigiano-Reggiano wedge, for grating
  • 4 thin slices prosciutto (about 2 ounces)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 523kcal (26%)
Total Fat 2g (4%)
Saturated Fat 1g (4%)
Cholesterol 10mg (3%)
Total Carbohydrate 93g
Dietary Fiber 21g
Sugars 2g
Protein 35g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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