Prep 15 mins
Cook 50 mins
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.
- 28.34 g olive oil
- 118.29 ml sweet onion
- 56.69 g prosciutto, chopped
- 4.92 ml minced garlic clove
- 118.29 ml white wine
- 709.77 ml chicken broth
- 396.89 g can cannellini beans
- 396.89 g can great northern beans
- 3 large basil leaves, chopped
- 2.46 ml ground black pepper
- 226.79 g ditalini
- parmigiano-reggiano cheese, grated
- Heat the oil and sauté 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.
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.
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!
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!