Pasta, Prosciutto, and Pea Soup

Ingredients

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

Preparation

1. 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. 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. 3. Stir peas and basil into soup and heat until peas are hot, 1 to 2 minutes.
4. 4. Ladle into bowls and add prosciutto. Sprinkle with cheese to taste.