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Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano


Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano Recipe

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:
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