| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1/4 |
lb |
Smoked ham; cut into cubes |
| 1 |
md |
Onion; chopped |
| 1 |
|
Celery stalk and 1 carrot; diced |
| 5 |
lg |
Garlic cloves; thinly sliced |
| 3/4 |
ts |
Crushed red pepper flakes |
|
|
Salt and pepper |
| 6 |
c |
Chicken broth |
| 2 |
c |
Tubetti pasta |
| 1 |
c |
Frozen peas; thawed |
| 2 |
tb |
Fresh chives; snipped |
| 1 |
ts |
Grated lemon zest |
|
|
Freshly grated Romano cheese |
INSTRUCTIONS
Clarion Ledger recipes
In a large saucepan, heat oil over medium heat. Add ham, onion, celery and
carrot and saute for 5 min, or until onion is softened. Add garlic and
saute for 1 min longer, or until garlic is translucent. Add red pepper
flakes and season with salt and pepper. Stir in broth and bring to a boil.
Reduce heat to low and simmer for 10 min. Raise heat to med and stir in
pasta and peas. Cook for about 10 min longer, or until vegetables are
tender and pasta is al dente. Stir in chives and lemon zest. Ladle soup
into deep bowls and serve cheese on side. Serves 6-8. ]]]]
Shawn Lea Jackson, MS The Hightower Agency slea@hightowerservices.com
"Just as iron rusts from disuse, even so does inaction spoil the intellect"
~Leonardo da Vinci
Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM>
on Jan 12, 1998
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