1 cup Celery diced
1 cup Onion diced
1 cup Carrot diced
3 tbs. Olive Oil
2 cups Ham cut into 1’2” cubes
2 cups dried Ditalini Pasta
8 cups Chicken Stock
1 Bay Leaf
1 Clove of Garlic minced
1 cup Parsley chopped
Salt and Pepper to taste

• Sauté celery, onion, carrot, and garlic in the olive oil until tender and translucent on medium heat. Add ham and bay leaf and cook for an additional 5 minutes. Add chicken stock and bring to a boil. Add pasta and ½ cup of the parsley. When it returns to a boil, reduce heat to medium and cook for 10 minutes. Add the remaining ½ cup parsley.

• Sprinkle Parmagino Regiano on top and serve with a crusty bread