Pasta e Fagiole

This recipe is partly from Nella's in New York with some modifications from my mom and me. Overall, it's a great version of the classic Italian/Italian-American comfort-food soup. It keeps well for a couple days too. Oh and if by mistake you decide to use an immersion blender to blend the entire soup instead of just 3 cups - it's ok. It still tastes good. :)

1 lb dried or 30 oz canned cannellini beans
⅓ c olive oil or less
1 medium onion, finely chopped
4-8 garlic cloves, finely chopped
Red pepper
2 c chopped tomatoes, (pureed optional)
6 c chicken broth
Salt and pepper
2 bay leaves
1 sprig fresh rosemary or 1 t dried
6 large basil leaves, chopped (pureed with toms optional)
1 small piece of Parmesan rind
1-2 oz prosciutto end
Parmesan for serving
8-12 oz small pasta like ditalini - orzo is a good option for gluten free because it’s possible to get gluten free orzo.

If using dried beans, soak them in 2 quarts of water for 12 to 18 hours.
Change the water 2 times during that time. Drain.
In a large stockpot, heat the olive oil and prosciutto rind over medium heat till the prosciutto starts to brown.
Add the onions and cook for 8 minutes till soft.
Add the garlic and red pepper and cook for 4 minutes.
Add the beans, tomatoes, herbs, broth, salt, pepper, and cheese rind.
Bring to a boil. Reduce heat and simmer for 30-45 minutes. (30 mins is good for the canned beans)
Meanwhile, cook pasta.
When soup is done, discard the cheese rind, prosciutto, bay leaves, and rosemary.
Transfer 3 c to a food processor/blender and puree.
Return the pureed soup to the pot and heat through.
Serve and add pasta to each bowl. Garnish with additional grated cheese and red pepper.