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1
Crisp prosciutto in a frying pan (the bacon principle applies, but much quicker).
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2
Set aside.
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3
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.
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4
Add garlic and saute 1-2 minutes longer, being careful not to burn.
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5
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.
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6
Add the rind from cheese, and let it simmer, covered, for half an hour or so, until the vegetables are quite soft.
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7
Meanwhile, in boiling salted water, cook the dry pasta until just before it becomes al dente, with a bit of bite left in it.
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8
Drain, and add the cannellini beans to your soup, and then your semi-cooked pasta.
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9
Let it simmer, uncovered until the pasta if fully cooked (to your liking).
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10
Stir in the prosciutto you set aside, add salt and pepper to taste, and serve, garnished with grated parmesan or romano cheese.
