1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (473g) Recipe makes 4 servings The following items or measurements are not included below: 2 ounces prosciutto |
||
| Calories 567 | ||
| Calories from Fat 87 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.7g | 14% | |
| Saturated Fat 1.6g | 8% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 585mg | 24% | |
| Potassium 1171mg | 33% | |
| Total Carbohydrate 87.7g | 29% | |
| Dietary Fiber 13.9g | 55% | |
| Sugars 3.0g | ||
| Protein 27.5g | 55% | |
people who like this recipe also like:
By: LinMarie
By: Geema
Cucumber With Feta Cheese and Mint
By: Jessica K
By: MizzNezz
Pasta Fagioli ( Rhode Island Style)
By: Ed&Theresa
Jun 1, 2005
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.
SERVES 4
Ingredients
- 1 ounce olive oil
- 1/2 cup sweet onion
- 2 ounces prosciutto, chopped
- 1 teaspoon minced garlic clove
- 1/2 cup white wine
- 3 cups chicken 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
- salt
- 8 ounces ditalini
- parmigiano-reggiano cheese, grated
Directions
1
Heat the oil and sauté the prosciutto and onions over medium heat for about 5 minutes.2
Add the garlic cook 1 minute; add the white wine and cook 4-5 minutes.3
Add the chicken broth, beans with juice, basil and pepper. After a quick boil, reduce soup to simmer for 30-40 minutes.4
In a separate pan, bring 3 cups of lightly salted water to boil.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
Add pasta, grated cheese and salt to taste.7
Garnish each bowl of soup with cheese and serve.
Questions about this recipe?
Spot an error in this recipe?
Browse similar recipes by category
- Course > Side Dishes
- Course > Soups
- Main Ingredient > Pasta, Rice & Grains > Pasta > Elbow
- Main Ingredient > Beans
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: dgwdsmith
On Apr 21, 2008
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.
From: Ruby15
On Apr 18, 2007
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!
From: LizP
On Jul 25, 2006
This was good, but there was WAY too much pepper called for. And we like spicy food. We did add diced tomatoes. We are used to Pasta Fagiole with tomatoes and did not want to deviate. However, we loved the addition of wine and prosciutto. Very good...will make again with a LOT less pepper.
From: ~Leslie~
On Jul 21, 2006
Wow, delicious and so filling! I served it with crusty bread and some red wine for a terrific meal. Thanks for posting!
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved