1. Crisp prosciutto in a frying pan (the bacon principle applies, but much quicker). Set aside. 2. In a biggish pot or dutch oven, saute onions, celery, carrot (if using), bay leaf, oregano and basil in oil (we use bacon fat -- ) until onions and celery are translucent. 3. Add garlic and saute 1-2 minutes longer, being careful not to burn. 4. Next, add sauce and as much water or broth as you feel necessary, depending on whether or not you want a thicker or thinner broth. 5. Add the rind from cheese, and let it simmer, covered, for half an hour or so, until the vegetables are quite soft. 6. Meanwhile, in boiling salted water, cook the dry pasta until just before it becomes al dente, with a bit of bite left in it. 7. Drain, and add the cannellini beans to your soup, and then your semi-cooked pasta. 8. Let it simmer, uncovered until the pasta if fully cooked (to your liking). Stir in the prosciutto you set aside, add salt and pepper to taste, and serve, garnished with grated parmesan or romano cheese. ---------------------------------------------------------------------------
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Ingredients
