Ingredients
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1 ounce olive oil
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1/2 cup sweet onion
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2 ounces prosciutto, chopped
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1/2 cup white wine
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3 cups chicken broth
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1 (14 ounce) can cannellini beans
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1 (14 ounce) can great northern beans
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3 large basil leaves, chopped
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salt
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8 ounces ditalini
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parmigiano-reggiano cheese, grated
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1/2 teaspoon ground black pepper
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1 teaspoon minced garlic clove
Instructions
- Heat the oil and sauté 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. After cooking, drain pasta and chill under cold water; put aside. Bring soup back to boil.
- Add pasta, grated cheese and salt to taste.
- Garnish each bowl of soup with cheese and serve.