2 ¾ C. chicken or vegetable broth

1 1/3 C. orzo pasta

¼ C. finely chopped onion

1 tsp. Herbs de Provence or Italian dried seasoning, crushed

1 15 oz can red kidney beans, rinsed and drained

1 oz Prosciutto or cooked ham, sliced in thin strips (about 1/3 C.)

2 tbs chopped fresh Italian flat-leaf parsley

Salt and pepper to taste

Shredded Parmagiano Reggiano or Pecorino Romano Cheese 

 

In a medium saucepan bring chicken broth to a boil.  Stir in orzo, onion and herbs de Provence. Reduce heat. Boil gently, uncovered for 10 to 15 minutes until orzo is just tender and liquid is almost absorbed. Stir frequently. (Use orzo package directions as a guide.)  Stir in beans, prosciutto and parsley. Heat through.   Spoon into individual bowls, Garnish with freshly grated cheese.