Tuscan Bean Soup and Tomato Muffins

- 1/2 pound cannellini beans
- 1 tablespoon olive oil
- 2 ounces prosciutto, chopped
- 1 onion, sliced
- 1 carrot, sliced
- 1 stalk celery, sliced
- 1 leek, halved, white and light green part sliced
- 1 small white turnip, peeled and chopped
- 2 cloves garlic, chopped
- 1 quart chicken stock
- 1-1/2 cups cabbage, thinly sliced
- 1 small zucchini, sliced
- salt and freshly ground pepper to taste
- Tomato Muffins [recipe follows]

Bring beans and cold water to cover by 1 inch to a boil. Boil 1 minute. Remove from heat, cover and let stand 1 hour. Drain, rinse and return to pan.

Heat oil in a large skillet. Sauté prosciutto, onion, carrot, celery, leek, turnip and garlic over medium-high heat until lightly browned. Add to beans; add stock. Bring to a boil, reduce heat, cover and simmer 45 minutes or until beans are almost tender. Add sliced cabbage and zucchini, cover and continue cooking 15 minutes. Season to taste with salt and pepper.

Serves 4-6

- 4 Bays English Muffins, split
- 1 large clove garlic, split
- 3 Roma tomatoes, sliced
- 2 sun-dried tomatoes in oil, drained, cut in strips
- 1-1/2 tablespoons onion, finely chopped
- 16 small fresh basil leaves
- 3 oz. mozzarella cheese, sliced, cut in thin strips
- salt and freshly ground pepper to taste
- sun-dried tomato oil

Bake muffin halves in a preheated 350° F oven for 10-12 minutes until crisp and golden brown at edges. Rub with the cut side of garlic. Top with fresh and dried tomatoes, onion, basil leaves and cheese strips. Sprinkle with salt, pepper and a little oil from sun-dried tomatoes. Heat in oven 3-5 minutes until cheese is softened. Serve with Tuscan Bean Soup.

Serves 4