Italian White Bean And Cabbage Soup - cooking recipe

Ingredients

1 cup dried cannellini beans
1 tsp olive oil
1 medium onion, coarsely chopped
1 stick celery, coarsely chopped
2 cloves garlic, thinly sliced
6 cups reduced sodium vegetable stock
1 slice prosciutto
10 oz cabbage, shredded finely
1 tbsp lemon juice
2 tbsp fresh flat-leaf parsley leaves

Preparation

Place beans in a medium bowl and cover with water. Let stand overnight. Rinse beans under cold water; drain.
Heat oil in a large saucepan on medium heat. Cook onion, celery and garlic, stirring, for 5 mins or until softened. Add stock and beans; bring to a boil. Reduce heat to low; simmer, covered, for 50 mins or until beans are tender.
Cook prosciutto in a small nonstick skillet on high heat, for 1 min each side or until crisp. Break into pieces
Add cabbage to soup; simmer, covered, for 5 mins or until just wilted. Stir in lemon juice. Serve soup topped with prosciutto and parsley leaves.