← Back to Search Results
Italian, Tuscany
Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano Recipe-2647

Photo by: Joseph De Leo
Comments: 2


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 pur–eing 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.

Yield: Serves 4
Cooking time: 25 Minutes


  • 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)


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 1½ 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. (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.

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.

© 2007 Nancy Silverton

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include drizzle of olive oil or grated Parmesan cheese for service.

523kcal (26%)
332mg (33%)
13mg (22%)
20mcg RAE (1%)
10mg (3%)
2158mg (90%)
1g (4%)
2g (4%)
13mg (72%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • alamobecky

    10.23.09 Flag comment

    This soup is so easy and so wonderful, perfect for a cold winter's day. After my first bowl I subsequently left off the prosciutto ... it simply wasn't needed and I thought actually detracted from the wholesome heartiness of the soup.

  • swordancer3

    10.15.09 Flag comment

    This sounds wonderful! The weather is starting to get cool so I can't wait to try this for the weekend!


Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
lucid-food Lucid Food
by Louisa Shafia
martin-yans-china Martin Yan's China
by Martin Yan
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
big-fat-cookies Big Fat Cookies
by Elinor Klivans
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?