Servings: six to eight.
This hearty and delicious soup is so full-bodied that you only need a green salad to accompany it. The prosciutto skin is used for flavoring, and you can find it easily at the deli counter of an Italian market or supermarket (often they’ll give it to you for free). If you want to eat the prosciutto skin, cut it into strips; otherwise, leave it in one or two pieces so that you can discard it easily after the soup is cooked. Saltiness of prosciutto skin and parmigiano rinds will vary, so be sure to taste as you go.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is my family's favorite soup. Makes a great lunch meal and doesn't take too long to make (for a soup).
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?