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    You are in: Home / Recipes / Pasta Fagioli ( Rhode Island Style) Recipe
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    Pasta Fagioli ( Rhode Island Style)

    Pasta  Fagioli ( Rhode Island Style). Photo by Ruby15

    1/4 Photos of Pasta Fagioli ( Rhode Island Style)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    Ed&Theresa's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil and sauté the prosciutto and onions over medium heat for about 5 minutes.
    2. 2
      Add the garlic cook 1 minute; add the white wine and cook 4-5 minutes.
    3. 3
      Add the chicken broth, beans with juice, basil and pepper. After a quick boil, reduce soup to simmer for 30-40 minutes.
    4. 4
      In a separate pan, bring 3 cups of lightly salted water to boil.
    5. 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. 6
      Add pasta, grated cheese and salt to taste.
    7. 7
      Garnish each bowl of soup with cheese and serve.

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    Ratings & Reviews:

    • on April 21, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2007

      55

      This was just the Pasta Fagioli recipe I've been looking for. Most recipes have tomatoes in them. Was just like my mother-in-law used to make. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2007

      55

      Wonderful soup! I had to cut the carbs (way too high for my diabetic health), so I used smaller cans of beans and half the ditalini. It was delicious, even better than the tomato version! I'll definitely be making this again. Made for Please Review My Recipe. Thanks for posting a great recipe Ed & Theresa!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Pasta Fagioli ( Rhode Island Style)

    Serving Size: 1 (476 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 567.2
     
    Calories from Fat 87
    15%
    Total Fat 9.7 g
    14%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 585.2 mg
    24%
    Total Carbohydrate 87.7 g
    29%
    Dietary Fiber 13.9 g
    55%
    Sugars 3.0 g
    12%
    Protein 27.5 g
    55%

    The following items or measurements are not included:

    prosciutto

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