Pasta Fagioli ( Rhode Island Style)
Ingredients
- 1 ounce olive oil
- 12 cup sweet onion
- 2 ounces prosciutto, chopped,
- 1 teaspoon garlic clove, minced
- 12 cup white wine
- 3 cups chicken broth
- 1 can (14 ounce) cannellini beans
- 1 can (14 ounce) great northern beans
- 3 large basil leaves, chopped,
- 12 teaspoon black pepper, ground
- salt
- 8 ounces ditalini
- parmigiano-reggiano cheese, grated,
Directions
Heat the oil and saute the prosciutto and onions over medium heat for about 5 minutes.Add the garlic cook 1 minute; add the white wine and cook 4-5 minutes.
Add the chicken broth, beans with juice, basil and pepper.
After a quick boil, reduce soup to simmer for 30-40 minutes.
In a separate pan, bring 3 cups of lightly salted water to boil.
Add the pasta and COOK for 5 minutes.
After cooking, drain pasta and chill under cold water; put aside.
Bring soup back to boil.
Add pasta, grated cheese and salt to taste.
Garnish each bowl of soup with cheese and serve.
