By: Chef Richard Category: Soup Makes: 6 servings
Garlic, rosemary and Prosciutto give the popular combination of cabbage and beans a wonderful, country Italian accent. Served with crusty peasant bread and a salad, this hearty soup makes a great winter meal.
Note: Dried legumes can take anywhere from thirty minutes to three hours to cook. The big range in cooking time is due primarily to the great variety among legumes. Hard water can increase cooking time substantially, as can the age of the bean. Older, dryer beans take longer to cook, though even very old beans are still good. To test beans for doneness, eat one. If it is to be served whole in a soup, the skin of the bean should be slightly chewy and the interior soft. For pureed soups, the whole bean should be soft.