Pair with Danzante Tuscan Red



Soak the beans overnight.

Sauté the finely chopped onion in the olive oil with the rosemary and garlic cloves in a stock pot. Add the diced prosciutto. When softened, pour in the wine and let it reduce slowly.

Add the beans to the onion with about 3 1/2pints of water. When the beans are cooked, purée half of them in a blender. Return the purée to the stock pot, and add more water if necessary, but not too much as the soup should remain quite thick. Remove the rosemary sprig and add the pasta. Simmer until the pasta is cooked.

Serve the soup with a drizzle of olive oil and freshly ground black pepper.