5/5
(1 Votes)
Ingredients
- 2 tablespoons EVOO
- 2 ounces pancetta, finely chopped (use cubed ham if can't find MJB)
- 1 onion, finely chopped
- 1/2 teaspoon dried marjoram or thyme
- 6 cups chicken broth
- 1 1/2 cups ditalini pasta
- 1 1/2 cups thawed frozen peas
- salt and pepper
- 1 cup grated parmesan
- Serve with: Grilled Cheese & Prosciutto; store-bought baguette and dipping oil
Preparation
Step 1
1.In a large dutch oven or soup pot, heat the EVOO over medium heat. Add the pancetta and cook until it begins to brown and render its fat, about 5 minutes. Add the onion and lower the heat if necessary to prevent it from burning. Add the marjoram and cook until the onion is softened, about 8 minutes.
2.Pour in the chicken broth and bring to a boil over medium-high heat. Stir in the ditalini and peas; season lightly with salt and pepper. Lower the heat and simmer, stirring often, until the pasta is al dente, about 10 minutes.
3.Remove from the heat and stir in 12 cup parmesan. Ladle the soup into bowls and sprinkle with the remaining 12 cup parmesan.