Pasta Fagioli ( Rhode Island Style) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe came from a Italian Restaurant in R.I. We have made a few minor changes. The best we have had yet. The amount of pepper was a typo, it has been changed. Ingredients:
1 ounce olive oil |
1/2 cup sweet onion |
2 ounces prosciutto, chopped |
1 teaspoon minced garlic clove |
1/2 cup white wine |
3 cups chicken broth |
1 (14 ounce) can cannellini beans |
1 (14 ounce) can great northern beans |
3 large basil leaves, chopped |
1/2 teaspoon ground black pepper |
salt |
8 ounces ditalini |
parmigiano-reggiano cheese, grated |
Directions:
1. Heat the oil and sauté the prosciutto and onions over medium heat for about 5 minutes.
2. Add the garlic cook 1 minute; add the white wine and cook 4-5 minutes.
3. Add the chicken broth, beans with juice, basil and pepper. After a quick boil, reduce soup to simmer for 30-40 minutes.
4. In a separate pan, bring 3 cups of lightly salted water to boil.
5. Add the pasta and COOK for 5 minutes. After cooking, drain pasta and chill under cold water; put aside. Bring soup back to boil.
6. Add pasta, grated cheese and salt to taste.
7. Garnish each bowl of soup with cheese and serve.
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