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Cabbage-And-White-Bean Soup With Prosciutto


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2 tablespoons olive oil

3 cloves garlic, 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 salt

2 cups drained and rinsed canned white beans, preferably cannellini (from one

19- ounces can)

1/4 pound sliced prosciutto, chopped

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