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Pasta E. Fagiole Bianco - Siena Restaurant, Providence Recipe

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This recipe for Pasta E. Fagiole Bianco - Siena Restaurant, Providence, by , is from The Imondi Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara Imondi (Unknown)


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

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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