Broccoli Zuppa with Prosciutto Parmesan Crisps | D'Orsogna

Ingredients

• 8 D'Orsogna Proscuitto Slices
• 4 cup Chicken or Vegetable Stock
• ⅓ cup Extra Virgin Olive Oil, plus more for drizzling on top
• ½ cup Grated Parmesan, plus more for serving if liked
• 2 Brown Onions, peeled and roughly chopped
• 2 Potato, peeled and chopped into chunks
• 2 Garlic Cloves, peeled and roughly chopped
• Water
• 2 Broccoli Heads, cut into florets, stems chopped
• Salt and Pepper, to taste
• 4 Basil Leaves