Method:Boiling

1. Formula

1. 2 tablespoons olive oil
2. 3 cloves garlic, minced
3. 6 fresh or canned plum tomatoes, chopped
4. 1/2 head savoy cabbage, cut into 1 inch squares
5. 1 quart water
6. 2 cups canned low-sodium chicken broth or homemade stock
7. 1 teaspoon dried rosemary, crumbled
8. 1 1/4 teaspoons salt
9. 2 cups drained and rinsed canned white beans, preferably cannellini
10. 1/4 pound sliced prosciutto, chopped

2. Nutrition Information

• Calories: 333 kcal
• Carbohydrates: 30 g
• Dietary Fiber: 9 g
• Fat: 17 g
• Protein: 15 g
• Sugars: 6 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. 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.

4. Remark

Notes: