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Category: Main Course
Proscuitto Soup - TastyPlanner.com
Recipe Source: bitten.blogs.nytimes.com
3 tablespoons extra virgin olive oil
1/4 pound prosciutto, in one chunk or slice
4 Cloves Garlic
1 medium onion
1/2 pound greens, like spinach or kale
3/4 cup small pasta like orzo or small shells
1 some Salt and freshly ground black pepper to taste
1. Set 6 cups of water to boil to save time later. Put 2 tablespoons of the olive oil in the bottom of a medium saucepan, and turn the heat to medium. Chop the prosciutto (remove the fat if you must, but remember that it has flavor) into 1/4-inch or smaller cubes, and add to the oil. Brown, stirring occasionally, for about 5 minutes, while you prepare the garlic, onion and greens.
2. Peel the garlic, and chop it roughly or leave it whole. Peel and chop onion. Wash and chop greens into bite-size pieces.
3. When the prosciutto is browned, add the garlic, and cook, stirring occasionally, until it begins to color, about 2 minutes. Add the onions, and cook, stirring occasionally, until they become translucent, 2 or 3 minutes. Add the greens, and stir; then, add the 6 cups of boiling water. Stir in the pasta and a good sprinkling of salt and pepper; adjust heat so the mixture simmers.
4. When the pasta is done, taste, and add more salt and pepper if necessary. Drizzle with the remaining olive oil and serve.
Add more vegetables: thin-sliced carrots or chopped celery are obvious additions, but diced potatoes or turnips are also good.
Vary the greens: shredded cabbage, collard, mustard or turnip greens are all appropriate.
Swap starch for the pasta: try rice or barley, which may take a little longer to cook.
Use tomatoes, either fresh, canned or paste. To use tomato paste, stir a couple of tablespoons into the sauteing vegetables before adding the water. Add tomatoes with the onions.
Don’t forget leftovers: this is a perfect place for a bit of chopped chicken or some vegetables.
Try the chopped-up rind of hard cheese like Parmesan, which will soften during cooking and add great flavor.