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6 servings, 1 cup (250 mL) soup and 1 prosciutto half (3 g) each
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Soup can also be served cold. Prepare as directed; cool. Refrigerate 3 hours or until chilled.
Crumble the cooked prosciutto slices instead of breaking them in half; sprinkle over the bowls of soup just before serving.
Soup and prosciutto can be prepared ahead of time. Cool, then refrigerate separately up to 8 hours. Reheat soup in microwave or on stove top just before serving with the prosciutto.
The peas and spinach in this delicious soup team up to provide an excellent source of vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.