Pasta Fagioli ( Rhode Island Style)

READY IN: 1hr 5mins
Ruby15
Recipe by Ed&Theresa

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.

Top Review by dgwdsmith

I had been trying to find a recipe to re-create one we had at a restaurant in Rochester NY, and this one is just as good. I used dried basil flakes instead of fresh, but followed the recipe as written. It is a winner and will now be a "go-to" recipe for me.

Ingredients Nutrition

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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