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1
Cut prosciutto into 4 pieces.
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2
Chop onion and garlic.
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3
Snap ends, then cut green beans into 1-inch lengths.
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4
Wash greens, dry, and chop.
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5
Peel potato, cut into 1/2-inch dice, and keep in bowl covered by cold water.
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6
Melt butter in large saucepan over medium heat.
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7
Add prosciutto, onion, and garlic.
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8
Cook, stirring occasionally, until onion and garlic begin to turn translucent but do not brown, about 3 minutes.
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9
Stir in green beans and greens.
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10
Stew together, uncovered, stirring occasionally, about 10 minutes.
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11
Drain potato and add to pot.
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12
Add broth plus 1/2 cup hot water.
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13
Simmer until potato is tender, about 15 minutes.
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14
Discard prosciutto pieces.
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15
Season generously with salt and pepper.
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16
Serve hot.
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17
Variations for Green Beans and Greens Soup
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18
Replace the butter and prosciutto with bacon fat alone or the prosciutto with a few chunks of smoked ham.
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19
Leave out the meat and make the soup with vegetable broth.
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20
Add a rind of Parmesan or two to the soup as it cooks instead of serving grated cheese on the side.
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21
Dressing Green Beans and Greens Soup Up: When serving, dress up the soup with fresh basil in one of three ways:
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22
(1) Add chopped leaves to each bowlful.
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23
(2) Puree a handful of leaves with a little olive oil in a blender, then drizzle the green oil over the tops.
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24
(3) Spoon a dollop of pesto over each serving.
