Easy to prepare and quick to put on the table, this soup leans on mild, tender Savoy cabbage, plum tomatoes, and cannellini beans for each satisfying spoonful.

Ingredients

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 6 fresh or canned plum tomatoes, chopped
• 1/2 small head savoy cabbage (about 3/4 pound), cut into 1-inch squares (about 5 cups)
• 1 quart water
• 2 cups canned low-sodium chicken broth or homemade stock
• 1 teaspoon dried rosemary, crumbled
• 1 1/4 teaspoons kosher salt
• 2 cups drained and rinsed canned white beans, preferably cannellini (from two 15-ounce cans)
• 1/4 pound sliced prosciutto, chopped, for serving

Directions

1. In a large pot, heat the oil over moderately low heat. Add the garlic and tomatoes and cook, stirring frequently, for 5 minutes.
2. Add the cabbage, water, broth, rosemary, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, until the cabbage is tender, about 20 minutes.
3. Stir in the beans and simmer until just warmed through, about 3 minutes. Ladle the soup into bowls and sprinkle the prosciutto over the top.