Recipe courtesy of Mark Bittman
Recipe courtesy of Mark Bittman
Watch how to make this recipe.
White Beans with Cabbage, Pasta, and Prosciutto
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 305
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 8 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 9 mg
- Sodium
- 521 mg
I used to think you needed chicken stock for richness, but water creates a potent cooking liquid when the ingredients have plenty of flavor.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 305
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 8 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 9 mg
- Sodium
- 521 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Bring a large pot of water to a boil and salt it. Add the cabbage, bring back to a boil and cook until just tender, about 3 minutes; use a slotted spoon or small strainer to fish it out. Drain, and let sit. (You can shock it in a bowl of ice water to keep it on the crisp side but I prefer it soft.) When the water returns to a boil, add the pasta and cook until tender but firm; start checking after 7 minutes. Drain, reserving at least 1 cup of the cooking liquid.
- Return the pot to medium heat (no need to rinse it) and add the oil. When it is hot, add the leeks, celery and a heavy pinch of salt and cook, stirring occasionally until soft, 3 to 5 minutes. Add the thyme and prosciutto and stir until fragrant, just a minute or 2.
- Add the cabbage, beans and pasta. Add 1 cup of the reserved pasta or bean cooking liquid and cook, stirring once in a while, until the flavors blend and everything is hot, about 5 minutes more. If the mixture dries out, add a little liquid; it should be saucy but not soupy.
- Sprinkle with the cheese and toss to combine. Taste and adjust the seasoning. Serve, passing more cheese at the table.
