PROSCIUTTO SOUP

Prosciutto Soup image

Provided by Mark Bittman

Categories dinner, easy, pastas, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

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
Salt and freshly ground black pepper to taste

Steps:

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.
Peel the garlic, and chop it roughly or leave it whole. Peel and chop onion. Wash and chop greens into bite-size pieces.
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.
When the pasta is done, taste, and add more salt and pepper if necessary. Drizzle with the remaining olive oil, and serve.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 13 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 812 milligrams, Sugar 2 grams