INGREDIENTS
01
Carrots, Onion, Celery, Cabbage, Zucchini, Prosciutto, Garlic, White Beans, Garbanzo Beans, Kidney Beans, Pecorino Romano
Sauté
03
Sauté celery, carrots, onion, prosciutto, and garlic and cook until soft. Add the chopped green beans, cabbage, zucchini, parsley and basil and cook.
SIMMER
04
Add chicken stock, bay leaf, Pecorino Romano rind and potatoes. Bring the soup to boil and then reduce to a simmer.
SIMMER
05
Add the beans and simmer. Remove the Pecorino Romano rind and prosciutto before serving and enjoy.