Pasta E. Fagiole Bianco - Siena Restaurant, Providence Recipe
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Category: |
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Ingredients: |
Ingredients: 1 oz Italian olive oil
1/2 cup Spanish onions, diced
2 oz Prosciutto rind (Parma)
1 tsp minced garlic
1/2 cup white wine
2 cups chicken broth (low sodium)
2 cans Progresso cannellini beans
3 large basil leaves, chopped
1 tsp ground black pepper
Salt to taste
Parmigiano-Reggiano cheese, grated, to taste
8 oz ditalini shaped pasta
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Directions: |
Directions:Heat the oil and saute the prosciutto rind and onions over medium heat for about 5 minutes being careful not to burn the onions. Add the garlic and cook for approximately 1 minute or until you get the first burst of garlic aroma. Do not brown the garlic. Add the white wine and cook for 4-5 minutes.
Add all the remaining ingredients (except the salt, pasta and cheese) and bring to a quick boil. Do not wash the cannellini beans and use all the juice in the cans. After a quick boil, reduce the soup to a simmer for 30-40 mins.
In a separate pan, bring 3 cups of lightly salted water to a boil.
Add the ditalini pasta and cook for approximately 5 minutes. After cooking, drain the pasta and chill under cold water. Put aside.
Before serving, remove the prosciutto rind and bring the soup back to a quick boil. Add the cooked pasta, and grated cheese and salt to taste.
Each bowl of soup should be garnished with more grated Parmigiano-Reggiano cheese and some fresh julienne basil.
Makes eight 8 oz bowls.
Barbara's notes:
Used garlic flavored olive oil
Use 1/2 or 1/3 stick pepperoni
Use 1/2 tsp dried basil |
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