Name: White Beans with Cabbage, Pasta, and Prosciutto
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Cuisine: italian
Ingredients: Salt and pepper; 1/2 large cabbage, preferably savoy, chopped (about 3 cups); 8 ounces small pasta like cavatelli or orecchiette; 2 tablespoons olive oil; 2 medium leeks, chopped and rinsed well (about 2 cups); 1 celery stalk, chopped; 2 to 4 sprigs fresh thyme; 2 ounces prosciutto, chopped (about 1/4 cup); Three 15.5-ounce cans white beans, such as cannellini, drained; 1/2 cup grated Parmesan or Pecorino-Romano cheese, plus more for serving

Directions

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White Beans with Cabbage, Pasta, and Prosciutto

16m Easy 99%

CLASS

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.

Adapted from HOW TO COOK EVERYTHING, Completely Revised Twentieth Anniversary Edition by Mark Bittman. Copyright © 2019 by Double B Publishing, Inc. Used by permission of Houghton Mifflin Harcourt. All rights reserved.