Suggested wine pairing: Greco Di Tufo or Pinot Noir

[ingredients]2 cups dried white cannellini or great Northern beans, soaked overnight in cold water
1 ounce prosciutto di Parma, including skin, or lean salt pork
1 large yellow onion, cut into medium dice
2 garlic cloves, well crushed
1/4 cup extra virgin olive oil
Sea salt
1/4 teaspoon freshly ground black pepper
8 ounces dried small, short macaroni
1/4 cup freshly grated Parmesan cheese, for passing[/ingredients]

[instructions]Drain beans, then place with prosciutto, onion, garlic, olive oil, salt, and pepper in small stockpot. Add enough water to cover. Bring to a simmer over medium heat and cook gently until the beans are soft, but not mushy, 30 to 40 minutes.
Have heated serving bowls ready. If all of the water is absorbed, add more boiling water or some stock. Add pasta and cook until it is just done, about 8 minutes. ( Remember that the pasta will absorb some of the liquid, unless you cook it separately in plain water.) The soup should be quite dense.
Serve it hot in the heated bowls and pass the cheese and pepper mill at the table.

For more Recipes by Carlo Middione read his cookbook Pasta by Carlo Middione.