Prosciutto and Egg Soup
Ingredients
- 1 cup pearled or quick-cooking farro
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 ounces sliced prosciutto, chopped
- 1 large onion, diced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 clove garlic, minced
- 6 cups chopped escarole (about 1/2 pound or 1 small head)
- 6 cups low-sodium chicken broth
- 2 tablespoons white vinegar
- 4 large eggs
- Grated Parmesan, for serving
Organization Tags
Tags easily organize your Recipe Library
Comments