TUSCAN BEAN SOUP AND TOMATO MUFFINS

Ingredients

• 1/2 pound dry cannellini beans
• 1 tablespoon olive oil
• 2 ounces prosciutto, chopped
• 1 onion, sliced
• 1 carrot, sliced
• 1 stalk celery, sliced
• 1 leek, halved lengthwise, white and light green parts sliced crosswise
• 1 small white turnip, peeled and chopped
• 2 cloves garlic, chopped
• 1 quart chicken broth
• 1-1/2 cups thinly sliced cabbage
• 1 small zucchini, sliced
• salt and freshly ground black pepper to taste
• 4 BAYS^® English Muffins, split
• 1 large clove garlic, halved
• 3 Roma tomatoes, sliced
• 2 sun-dried tomatoes in oil, drained and oil reserved, cut into strips
• 1-1/2 tablespoons onion, finely chopped
• 16 small fresh basil leaves
• 3 ounces mozzarella cheese, sliced, cut into thin strips

Instructions

• Place beans in a medium saucepan. Add cold water to cover by 1 inch; bring to a boil for 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 vegetable mixture to beans; add broth. 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.
  
  
• 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 sun-dried tomatoes, onion, basil leaves and cheese strips. Sprinkle with salt, pepper and a little of the reserved oil from sun-dried tomatoes. Heat in oven 3-5 minutes until cheese is softened. Serve warm with Tuscan Bean Soup.