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Prosciutto Soup




Source of Recipe


MayGourmet.com


List of Ingredients




3 T extra virgin olive oil
1/4 # prosciutto, cut thick 1/4" cubes
4 cloves garlic, chopped
1 medium onion, chopped
1/2 # spinach, chopped
3/4 C orzo small pasta shells
salt and pepper to taste


Recipe



Set 6 cups of water to boil. Put 2 tablespoons of the olive oil in the bottom of a medium sauce pan and turn the heat to medium. Chop the prosciutto into 1/4 inch or smaller cubes and add to the olive oil. Brown, stirring occasionally, for about 5 minutes, while you prepare the garlic, onion, and greens.
Peel the garlic and chop it roughly or leave it whole. Peel and chop the onion. Wash and chop the greens into bite-size pieces.
When the prosciutto has browned, add the garlic and cook, stirring occasionally, until it begins to color, about 2 minutes. Add the onion and cook, stirring occasionally, until it becomes translucent, 2 or 3 minutes. Add the greens and stir, then add the 6 cups of boiling water. (You can prepare the dish in advance up to this point. Cover and refrigerate up to 2 days, reheat before serving.) Stir in the pasta and a good sprinkling of salt and pepper, adjust heat so mixture simmers.
When the pasta is done, taste and add more salt and pepper if necessary. Drizzle with remaining olive oil and serve.