Cover and cook onions in butter in 4 Qt Dutch oven over medium-low heat 10 minutes. Stir in parsley,garlic, bay leaves and prosciutto. Cook, uncovered, over high heat 5 minutes, stirring frequently. Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Remove bay leaves. Top each serving with cheese. Slow-simmering soup is enriched with diced prosciutto and freshly grated Romano cheese
2 Chopped fresh parsley
3 Grated Romano cheese
Servings 4
- Amount Per Serving
- % Daily Value *
- Total Fat 49.2g76%
- Saturated Fat 18.2g91%
- Cholesterol 267.3mg90%
- Sodium 816.7mg35%
- Total Carbohydrate 44.3g15%
- Dietary Fiber 14.2g57%
- Sugars 2.5g
- Protein 81.8g164%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
amp, baking, boiling, broth, butter, chicken, choppe, cooked, finely, garlic, ham, international, leaves, onion, onions, pepper, potato, potatoes, prosciutto, shredded