- 3-ounce chunk prosciutto, preferably cut from shank end
- 1 medium onion
- 3 garlic cloves
- ½ pound green beans
- 1 pound chard or beet greens, coarse stems trimmed
- 1 medium to large boiling potato
- 2 tablespoons butter
- One 14½-ounce can chicken broth (1¾ cups)
- Cut prosciutto into 4 pieces. Chop onion and garlic. Snap ends, then cut green beans into 1-inch lengths. Wash greens, dry, and chop. Peel potato, cut into ½-inch dice, and keep in bowl covered by cold water.
- Melt butter in large saucepan over medium heat. Add prosciutto, onion, and garlic. Cook, stirring occasionally, until onion and garlic begin to turn translucent but do not brown, about 3 minutes. Stir in green beans and greens. Stew together, uncovered, stirring occasionally, about 10 minutes. Drain potato and add to pot. Add broth plus ½ cup hot water. Simmer until potato is tender, about 15 minutes.
- Discard prosciutto pieces. Season generously with salt and pepper. Serve hot.
- Variations for Green Beans and Greens Soup
- Replace the butter and prosciutto with bacon fat alone or the prosciutto with a few chunks of smoked ham.
- Leave out the meat and make the soup with vegetable broth.
- Add a rind of Parmesan or two to the soup as it cooks instead of serving grated cheese on the side.
- Dressing Green Beans and Greens Soup Up: When serving, dress up the soup with fresh basil in one of three ways:
- (1) Add chopped leaves to each bowlful.
- (2) Puree a handful of leaves with a little olive oil in a blender, then drizzle the green oil over the tops.
- (3) Spoon a dollop of pesto over each serving.