Minestra di Pasta e Piselli

The prosciutto and lard add lots of flavor to this soup, but if you can’t get any, use butter and olive oil instead.

• 1-1/2 oz. slice of prosciutto (about 1/4 inch thick), roughly chopped
• 1/4 cup lard (or 2 Tbs. butter and 2 Tbs. olive oil)
• 1 medium onion, roughly chopped
• 1 large clove garlic, roughly chopped  
• 12 large fresh basil leaves
• 8 cups homemade or low-salt canned chicken stock
• 1/2 cup stelline, orzo, acini di pepe, or other tiny soup pasta 
• 1/2 cup peas
• 1/2 cup finely diced carrot
• 1/2 cup finely diced fennel
• Salt and freshly ground black pepper to taste
• Lemon wedges
• Freshly ground Parmigiano-Reggiano

In a food processor, blend the prosciutto, lard, onion, garlic, and basil until all the pieces are minuscule, scraping down the sides occasionally. Alternatively, chop everything very finely with a knife. Put this mixture (called a battuto) in a large saucepan and cook over medium heat until the onions are soft and everything looks mushy, 8 to 10 minutes, stirring frequently. Add the chicken stock. Bring to a boil, reduce to a simmer, and add the pasta. Simmer 5 minutes. Add the peas, carrots, and fennel, simmering until both the pasta and the vegetables are just tender, about another 5 minutes. Season with salt and pepper. Ladle into bowls, add a squeeze of lemon, sprinkle with Parmigiano-Reggiano, and serve immediately.