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Ingredients
3 tablespoons extra virgin olive oil
¼ pound prosciutto, in one chunk or slice
4 cloves garlic
1 medium onion
½ pound greens, like spinach or kale
¾ cup small pasta like orzo or small shells
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
21 grams carbs; 20 milligrams cholesterol; 247 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 3 grams fiber; 813 milligrams sodium; 13 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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 ¼-inch or smaller cubes, and add to the oil. Brown, stirring occasionally, for about 5 minutes, while you prepare the garlic, onion and greens.
- Step 2
Peel the garlic, and chop it roughly or leave it whole. Peel and chop onion. Wash and chop greens into bite-size pieces.
- Step 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.
- Step 4
When the pasta is done, taste, and add more salt and pepper if necessary. Drizzle with the remaining olive oil, and serve.
Private Notes
Comments
In his original publication of this recipe, Bittman suggested all sorts of variations to beef up or fill out the flavor. My favorite is to add parmesan rind (either whole, to be fished out before serving and discarded, or chopped into small chunks added early on, which will soften to become chewable but won't melt over the cooking time).
In his original publication of this recipe, Bittman suggested all sorts of variations to beef up or fill out the flavor. My favorite is to add parmesan rind (either whole, to be fished out before serving and discarded, or chopped into small chunks added early on, which will soften to become chewable but won't melt over the cooking time).
I really wanted to like this soup. I had a prosciutto end that was the right size. Lots of skin, so I pulled it off the meat, diced it up, and rendered it. One byproduct was prosciutto rinds, like pork rinds but much tastier. But I digress... I used the rendered fat to brown the meat. I used kale for the greens, which contrasted nicely with the soup's resulting prosciutto-pink color. First taste was underwhelming, more salt/pepper helped a bit but I think more meat is necessary at the least.
Lemon juice was a nice addition, half a lemon or so...