Carrots, Onion, Celery, Cabbage, Zucchini, Prosciutto, Garlic, White Beans, Garbanzo Beans, Kidney Beans, Pecorino Romano
MISE EN PLACE
Chop and prep all the vegetables so you can cook the soup much quicker.
Sauté celery, carrots, onion, prosciutto, and garlic and cook until soft. Add the chopped green beans, cabbage, zucchini, parsley and basil and cook.
Add chicken stock, bay leaf, Pecorino Romano rind and potatoes. Bring the soup to boil and then reduce to a simmer.
Add the beans and simmer. Remove the Pecorino Romano rind and prosciutto before serving and enjoy.
EASY TO MAKE DINNER