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1
Cook the beans: Rinse the beans, place in a saucepan, and add cold water to cover by 2 inches.
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2
Bring to a boil, cover, and remove from the heat.
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3
Let stand for about 20 minutes, then drain.
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4
Return the beans to the saucepan along with the prosciutto, onion, celery, carrot, garlic, and bay leaf.
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5
Pour in the chicken stock and then add water as needed to cover the beans by 2 inches.
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6
Slowly bring to a simmer over medium-low heat.
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7
(If you heat them too fast, the skins may break.)
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8
Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans.
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9
Add salt, to taste, and continue cooking until the beans are tender but not mushy, about 20 minutes longer.
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10
Remove from the heat and let the beans cool in the liquid.
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11
Meanwhile, make the bruschetta: Preheat a stove-top grill pan.
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12
Place the bread slices in a single layer on the grill pan and toast until each side is crisp and has grill marks, about 6 minutes.
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13
(You can also toast the bread in a 500 degrees F oven on a baking sheet.)
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14
Remove from the pan and lightly brush the bread slices on both sides with olive oil, then season lightly with salt.
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15
Let cool.
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16
Strain the cooled beans and other solids through a sieve, reserving the liquid.
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17
In a food processor, puree the beans and solids in batches with 3 1/2 cups of the cooking liquid and 2 tablespoons olive oil.
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18
Using a rubber spatula, push the solids through a fine mesh sieve into a clean large saucepan (you should have about 6 cups of soup in the saucepan).
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19
Season, to taste, with salt and pepper, then bring to a simmer over medium heat, stirring occasionally.
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20
Meanwhile, in a small skillet over high heat, warm the 1/4 cup olive oil.
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21
Turn on the fan above your stove.
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22
Add the garlic to the skillet and cook, stirring occasionally, until it begins to turn brown.
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23
Add the red pepper flakes and cook for a few seconds, then add the basil.
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24
Cook until basil wilts.
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25
To serve, ladle the hot soup into warmed bowls.
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26
Top the soup with the basil mixture.
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27
Serve bruschetta with each bowl, adding Parmesan, if desired.
