Pasta, Prosciutto, and Pea Soup

Easy to put together and pretty tasty. Recipe is from Sunset.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 (49 ounce) can  low-sodium chicken broth
• 1  cup  dried orzo pasta
• 1  tablespoon butter or 1  tablespoon margarine
• 1  cup fresh basil leaf, cut into thin slivers
• 3⁄4 cup dry white wine
• 3  ounces  thinly sliced prosciutto, cut into thin slivers
• 1  cup  frozen petite peas
•  grated parmesan cheese

Directions

1. In a covered 5- to 6-quart pan over high heat, bring broth, wine, and pasta to a boil, then simmer until pasta is tender to bite, about 20 minutes total.
2. Meanwhile, in an 8- to 10-inch frying pan over medium-high heat, stir prosciutto with butter until crisp, about 5 minutes. Drain on paper towels.
3. Stir peas and basil into soup and heat until peas are hot, 1 to 2 minutes.
4. Ladle into bowls and add prosciutto. Sprinkle with cheese to taste.