Pasta Fagioli ( Rhode Island Style) - cooking recipe

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

Preparation

Heat the oil and saute 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.