Ingredients:
- 8 oz. campanelle pasta (or any small pasta)
- 2 thick slices bake ham trimmed and cut into 1″ long matchsticks
- 1 Tbls. minced garlic
- 2 large leeks, white and pale green part only – cleaned, split lengthwise and thinly sliced crosswise.
- 2 cans cannellini beans rinsed and drained
- 48 oz. low sodium chicken stock (I use Swanson in a carton.)
- 3 scallions thinly sliced
- 1/4 C flat leaf Italian parsley snipped
- 1/2 head green cabbage
- salt and pepper to taste
- freshly grated parmesan for garnish
- olive oil cooking spray
Directions:
In a large pot coated with olive oil cooking spray over medium-high heat add ham and sauté until beginning to brown. Add garlic and leeks, reduce heat to medium-low. Sauté until leeks have softened, about 5 minutes. Add beans, stir until combined and beans are warm.
Add chicken stock and scallions. Heat until light boil and add cabbage. Simmer for 30 minutes until cabbage is to desired consistency.
Meanwhile, cook pasta al dente in a separate pot. Drain and add to soup with flat leaf parsley and salt and pepper to taste. Garnish with freshly grated parmesan and a parsley leaf when serving.
Comments:
From Chrissy Sheffield. I’ve tried this and it is delicious!