Pasta Fagiole ( Rhode Island Style)
1 ounce olive oil
1/2 cup sweet onions
2 ounces prosciutto (optional)
1 teaspoon minced garlic cloves
1/2 cup white wine
3 cups chicken or vegetable 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
8 ounces ditalini
parmigiano-reggiano cheese, grated
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. Drain pasta and chill under cold water, put aside. Bring soup back to boil.
Add pasta, grated cheese and salt to taste.
Garnished each bowl of soup with cheese and serve.