Broth, Some Fregola, Some Broccoli Rabe, and Crispy Prosciutto

In the blustery, cold winter season, I fervently make broth and turn whatever is lurking about in my fridge into soup. This one in particular came about after my friend Kelly and I went out for what we call a “one and done” drink at Rivertown Lodge in town, which actually means three and then I get home and remember I have to make dinner. Endearingly flexible, make this dish your own tipsy (or not) meal by swapping in any wiltable green or grain. Toppings are optional, but