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Total Time
25 min
This is a take on pasta e fagiole, the classic Tuscan bean and pasta soup, but without the pasta. Where the homemade version is thickened as a result of the beans being cooked for hours, I created a rich, creamy base by puréeing some of the beans. I felt the soup needed a fresh vegetable, so I used Napa cabbage because it cooks very quickly and adds a slightly sweet flavor. Finally, I added fresh herbs and then topped the soup with prosciutto, olive oil, and Parmigiano-Reggiano.
Ingredients
4 servings
Step 1
Combine the beans and their liquid with the garlic, salt, thyme, basil, and 2 cups of water in a large saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for 5 minutes to meld the flavors. Remove about 1 1/2 cups of the beans, returning any garlic or basil to the saucepan. Use an immersion blender to purée the remaining beans in the pot until smooth.
Step 2
(Alternatively, let the soup cool slightly then transfer it to a blender or food processor and purée, 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.
Step 3
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 thin 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.
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Reviews (8)
Back to TopI want to add: It's not the same recipe if you changed ingredients or used a different method... so please don't comment that it wasn't good.
Mullybirds
10/25/2018
我做了几次,它总是delicious. Don't change the ingredients, although I've left out the basil and it's still delicious. Garlic, thyme, cabbage and type of bean is mandatory to make this wonderful. Love Nancy Silverton food and am rarely disappointed in her recipes. If you tend to like her recipes as well, you will love this soup!
Mullybirds
Austin, TX
10/25/2018
What a disappointment (and I ADORE bean-based soups)! I followed the recipe to the letter (using spinach as suggested in place of the cabbage) and ended up with a thin, watery soup that smells like dirty socks. The taste is just okay, but the smell of the soup means I won't be able to take to to work for lunches as planned. Yuck.
oBirdieo
England
7/12/2011
Calls for WAY too much salt. I had to throw out!
Anonymous
11/18/2010
I made this last night and have to say it was wonderful. I used napa cabbage, three cans of cannellini beans, fresh basil and dried thyme. I added 5 cups of vegetable stock. I also added chicken pot stickers 5 minutes before I was ready to serve it and shaved parmesan cheese over the bowls. Next time I will double the recipe. Yum!
woshrink
4/28/2010
one more thing (which may just be me being quirky)--I left out the cabbage because my hubby despises it, and instead I roasted broccoli until quite brown and yummy (in olive oil and a little kosher salt), and served it with the soup. I thought it was great both as a side but also yummy served *in* the soup.
randomwalk
1/1/2010
好吃!我必须承认,我不是一个喜欢豆子or bean soup, but i wanted a bean soup to make for good luck in the new year (today is Jan 1). This was really yummy, although I did make some significant changes. First, I used bacon instead of prosciutto. I'm on a budget, and I needed to use up some leftover bacon. I know that is quite significant, but nonetheless it's what I did. Also, I'm not a big fan of thyme, so I made a radical change--instead of using thyme, I switched in onions, and sauted them (with the garlic) in the bacon fat until quite brown and a little crispy. The only other change was subbing in a cup of beef broth for one of the cups of water. The soup was extraordinary for a bean soup. I found it flavorful and delicious! One small problem (probably because I used bacon instead of prosciutto) was that it was a little salty for my taste (but that could be fixed). I wasn't trying to be authentic and I didn't feel the need to be "true to the recipe" since I just wanted a bean soup, and for me it worked out wonderfully. I highly recommend consulting this recipe!!
randomwalk
san francisco
1/1/2010
This was an incredibly fast and easy soup, although I tweaked it thus: I rinsed the canned beans and used chicken stock for the broth. I fried strips of prosciutto in the olive oil until fairly crisp and then added them to the soup at the end. I also let the beans and herbs simmer for about an hour before finishing things off. Very good flavor.
Anonymous
Santa Fe
11/10/2009
