Pasta Fagioli ( Rhode Island Style)

• 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

1. Heat the oil and saute 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.

olive oil, sweet onion, garlic, white wine, chicken broth, cannellini beans, great northern beans, basil, ground black pepper, salt, ditalini, cheese

Taken from www.food.com/recipe/pasta-fagioli-rhode-island-style-124296 (may not work)