1 1/4 cups cevadinha (250 g)
1/2 cup finely chopped onion
1/4 cup plus 2 spoons of olive oil
1/3 cup cured ham, diced (60 g)
1 tablespoon fresh parsley, chopped or 1/2 teaspoon dried parsley
1 spoonful fresh thyme, chopped
1 medium-sized potato, peeled and cubed
2 carrots, peeled and cubed
2 cups beef broth
3 spoons grated Parmesan cheese
Salt and black pepper to taste
1 1/4 cups cevadinha (250 g)
1/2 cup finely chopped onion
1/4 cup plus 2 spoons of olive oil
1/3 cup cured ham, diced (60 g)
1 tablespoon fresh parsley, chopped or 1/2 teaspoon dried parsley
1 spoonful fresh thyme, chopped
1 medium-sized potato, peeled and cubed
2 carrots, peeled and cubed
2 cups beef broth
3 spoons grated Parmesan cheese
Salt and black pepper to taste
Place the cevadinha in a large pot and cover it with 3 1/2 liters of water
Cover the pot and cook for 40 minutes or until the cevadinha is tender
While that's cooking, heat some oil in a skillet over low heat
Add the onion and cook for 3 minutes, stirring occasionally
Add the ham and cook for another 3 minutes
Add the parsley and thyme and cook for 1 minute more
Transfer the cevadinha to the pot with the water
Add the potato, carrots, and beef broth
Season with salt and black pepper to taste
If the soup is too thick, add a little more water
Simmer over medium heat for 30 minutes or until the potatoes and carrots are tender
When serving, sprinkle some grated Parmesan cheese on top.
