Minestra di Pasta e Piselli

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Yields four generous servings.

To learn more, read:
Using Pastas in Soup
by Clifford Wright
from Fine Cooking
Issue 32
Last Edit Date: 7/18/2011 1:51:50 PM

The prosciutto and lard add lots of flavor to this soup, but if you can’t get any, use butter and olive oil instead.

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1-1/2 oz. slice of prosciutto (about 1/4 inch thick), roughly chopped
1/4 cup lard (or 2 Tbs. butter and 2 Tbs. olive oil)
1 medium onion, roughly chopped
1 large clove garlic, roughly chopped
12 large fresh basil leaves
8 cups homemade or low-salt canned chicken stock
1/2 cup stelline, orzo, acini di pepe, or other tiny soup pasta
1/2 cup peas
1/2 cup finely diced carrot
1/2 cup finely diced fennel
Salt and freshly ground black pepper to taste
Lemon wedges
Freshly ground Parmigiano-Reggiano

In a food processor, blend the prosciutto, lard, onion, garlic, and basil until all the pieces are minuscule, scraping down the sides occasionally. Alternatively, chop everything very finely with a knife. Put this mixture (called a battuto) in a large saucepan and cook over medium heat until the onions are soft and everything looks mushy, 8 to 10 minutes, stirring frequently. Add the chicken stock. Bring to a boil, reduce to a simmer, and add the pasta. Simmer 5 minutes. Add the peas, carrots, and fennel, simmering until both the pasta and the vegetables are just tender, about another 5 minutes. Season with salt and pepper. Ladle into bowls, add a squeeze of lemon, sprinkle with Parmigiano-Reggiano, and serve immediately.

nutrition information (per serving):
Calories (kcal): 300; Fat (g): 17; Fat Calories (kcal): 150; Saturated Fat (g): 7; Protein (g): 14; Monounsaturated Fat (g): 7; Carbohydrates (g): 22; Polyunsaturated Fat (g): 2; Sodium (mg): 840; Cholesterol (mg): 25; Fiber (g): 3;