Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano

Course Appetizers

Ingredients in this Recipe

2 cups shredded Napa cabbage (about 1/4 head)
2 teaspoons fresh thyme leaves
3 teaspoons kosher salt
4 15 ounce cans creamy beans (such as giant white beans, borlotti beans, or cannellini beans), not drained (about 6 cups)
4 large fresh basil leaves
4 thin slices prosciutto (about 2 ounces)
6 large garlic cloves, grated or minced (about 2 tablespoons)
High quality extra virgin olive oil, for drizzling
Parmigiano Reggiano wedge, for grating

See Full Recipe at Epicurious