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Welcome to our newsletter of recipes from classic Wichita restaurants

This newsletter features recipes for menu items created in local restaurants. Most of them are closed now, but you most likely have happy memories of dining at certain restaurants in Wichita.

We combed through our archives to find recipes previously published in the Wichita Eagle over the years that were popular with readers.

In this newsletter, you’ll receive a recipe a day, Monday through Friday, through mid-December.

We hope you enjoy these delicious reminders of Wichita’s dining past:

Wichita is still mourning the loss of DeFazio’s, the Italian restaurant that Pete DeFazio ran at 2706 N. Amidon from 1982 until he closed it earlier this year.

In 2002, as a Christmas gift to Wichita Eagle readers, DeFazio shared one of his soup recipes with food editor Joe Stumpe.

(The Wichita Eagle’s Denise Neil has written a book called “Classic Restaurants of Wichita” that details Wichita’s rich restaurant history and includes profiles of nearly 100 different establishments. Interested in a copy? Message her at dneil@wichitaeagle.com.)

DeFazio’s Pasta Fagioli Soup

1/4 cup diced prosciutto or pancetta

1/2 medium onion, diced

1 rib celery, diced

1 carrot, diced

2 tablespoons olive oil

1 tablespoon minced garlic

Pinch crushed red pepper

6 cups beef broth

1/2 cup marinara sauce or tomato sauce

5 cups cooked cannellini beans (2 15-oz. cans, drained and rinsed)

Salt and freshly ground black pepper

1 1/2 cups dry ditalini pasta (can substitute ziti or elbow macaroni)

Parmigiano reggiano cheese

Pepperoncini

The Eagle’s recipes from classic Wichita restaurants newsletter is brought to you by Little Busters of Derby.
The Eagle’s recipes from classic Wichita restaurants newsletter is brought to you by Little Busters of Derby.

Saute prosciutto, onion, celery and carrot in olive oil until softened, about 5 minutes. Add garlic and red pepper; saute an additional 5 minutes.

Add beef stock and marinara sauce and bring to a simmer. Add beans and bring to a slow boil. Season with salt and pepper to taste.

Add pasta and cook for 8 minutes, or until pasta is al dente. Remove from heat and let rest 10 minutes before serving.

Garnish each serving with cheese and pepperoncini.

Note: To make this vegetarian, omit prosciutto and substitute vegetable stock.

Makes eight servings.

DeFazio’s pasta fagioli soup
DeFazio’s pasta fagioli soup