Ingredients for Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano

• 4 425g cans creamy beans (such as giant white beans, borlotti beans, or cannellini beans), not drained (about 900g )

• 6 large garlic cloves, grated or minced (about 2 tablespoons )

• 3 teaspoons kosher salt

• 2 teskedar färska timjanblad

• 4 large fresh basil leaves

• 2 cups shredded Napa cabbage (about 1/4 head)

• High-quality extra-virgin olive oil, for drizzling

• Parmigiano-Reggiano wedge, for grating

• 4 thin slices prosciutto (about 60g )

Combine the beans and their liquid with the garlic, salt, thyme, basil, and 2 cups of water in a large saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for 5 minutes to meld the flavours. Remove about 1 1/2 cups of the beans, returning any garlic or basil to the saucepan. Use an immersion blender to purée the remaining beans in the pot until smooth.

(Alternatively, let the soup cool slightly then transfer it to a blender or food processor and purée, holding the lid down tight so the hot liquid doesn't splatter out.) Stir in the reserved beans and cabbage and thin the soup with water if necessary. Cook the soup over medium heat until the cabbage wilts and is slightly tender, about 5 minutes.

Divide the soup evenly among four large soup plates or bowls, filling them to just below the rim. Drizzle each serving with high-quality olive oil and grate a thin layer of Parmesan cheese over them. Tear one slice of the prosciutto into a few pieces and rumple the pieces onto one bowl of soup; repeat with the remaining prosciutto slices.

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