Actually, this is an adaptation of the Carmine's recipe. Mine is a bit lighter than the official version, with no sacrifice of flavor. At the restaurant, we used to use thinly sliced mushrooms and zucchini in addition to the vegetables listed here, and amped everything up with chopped basil and parsley.
1/8 cup olive oil
3 tablespoons prosciutto, diced
3 cloves garlic, sliced thin
1 small onion, diced large
1 broccoli spear, diced small
1/2 cup chicken stock
handful fresh spinach or arugula, chopped
1/2 cup sweet peas
2 cups tomato sauce
1/2 cup half and half
1 cup grated parmesan cheese, optional
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