Ingredients
Method
1.Place beans in a medium bowl, cover with water; stand overnight. Rinse under cold water; drain.
2.Heat oil in a large saucepan over medium heat; cook onion, celery and garlic, stirring, for 5 minutes or until softened. Add stock and beans to the pan, bring to the boil; reduce heat, simmer, covered, for 50 minutes or until beans are tender.
3.Cook prosciutto in a non-stick frying pan, over high heat, for 1 minute each side or until crisp; break into shards.
4.Add cabbage to soup; simmer, covered, for 5 minutes or until just wilted. Stir in juice. Serve soup topped with prosciutto and parsley leaves.
You could make your own vegetable stock, if you like. Soak a large quantity of beans and boil until tender, store in the freezer in airtight bags, so that you have beans on hand. You can use thinly sliced bacon or leftover roasted chicken instead of prosciutto. Add some finely shredded fresh sage leaves when frying the onion, if you like. You need to make the stock a day ahead.
Note
