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1
In a large Dutch oven or soup pot, heat the oil over medium heat. Add the prosciutto rind (or pancetta) and brown both sides, about 3 to 5 minutes or until crisp. Add the onions, carrots, celery, and garlic. In a piece of cheesecloth or a bouquet garni bag, wrap up the thyme, rosemary, and bay leaf; add to the pot. Cook, stirring occasionally, for 10 minutes or until the vegetables are softened.
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2
Stir in the marinara sauce and 11/2 cups of beans. Season with salt and a liberal grinding of pepper. Pour in the chicken stock and 4 cups of water. Bring to a boil, then reduce heat to moderate and simmer, uncovered, for 30 minutes.
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3
Remove the pot from the heat. Discard the bouquet garni bag and prosciutto rind (or pancetta). Let the soup cool for about 15 minutes. Using an immersion blender, puree the soup until smooth. (Or puree the soup, in batches, in a blender or food processor and return the soup to the pot.)
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4
Meanwhile, in a large saucepan of boiling water, cook the pasta for 6 to 8 minutes or until just firm-tender. Don't overcook. Drain in a colander.
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5
Heat the soup over medium heat. When hot, add the remaining 2 cups of beans and the cooked pasta. Simmer gently for 10 minutes. If the soup is too thick, add a little water to thin. Taste for seasoning, adjusting as needed. Ladle the soup into bowls and garnish with parsley. Pass the cheese separately.
