Hearty Vegetable Soup with Italian Prosciutto and Pasta

Ingredients

• 300 g small pearl onions
• 250 g Peas (frozen)
• 150 g prosciutto (air‑dried ham, thin slices)
• 1.2 l Vegetable broth
• Salt
• Pepper (freshly ground)
• 150 g pasta (tagliatelle)
• frisée salad (for garnish)

Instructions

1. 1.

   Peel and halve the onions. Bring the broth to a boil with the onions, add the pasta and cook everything for 5 minutes, then add the peas and cook another 5 minutes until the pasta is al dente.

2. 2.

   Slice the prosciutto into strips and add it at the very end. Season the soup with salt and pepper. Serve on plates and garnish with some salad.