Servings: 8

1/2 cup fine quality olive oil ½ cup fine quality olive oil
1 cup diced onion 1 cup diced onion
1/3 cup diced prosciutto or pancetta ⅓ cup diced prosciutto or pancetta
2 cloves garlic, peeled 2 cloves garlic, peeled
4 cups cooked beans with 1 cup of their cooking liquid or 2-15oz cans Great Northern or Cannellini beans with their liquid 4 cups cooked beans with 1 cup of their cooking liquid or 2-15oz cans Great Northern or Cannellini beans with their liquid
4 cups chicken broth 4 cups chicken broth
Salt and pepper to taste Salt and pepper to taste
2 cups Rao's canned imported Italian plum tomatoes, well drained and chopped 2 cups Rao's canned imported Italian plum tomatoes, well drained and chopped
1 pound Ditali pasta cooked 1 pound Ditali pasta cooked
1/4 cup freshly grated Pecorino Romano cheese, optional ¼ cup freshly grated Pecorino Romano cheese, optional

Combine oil, onion, prosciutto, and garlic in a large saucepan over medium heat. Saute for about 5 minutes or until onions are translucent and begin to turn golden. Do not burn garlic.
Stir in beans and their liquid. Add broth and salt and pepper and bring to a boil. Add tomatoes and return to a boil. Lower heat and simmer, uncovered, for 10 minutes.
Stir in pasta and cook for an additional 5 minutes. Serve hot, sprinkled with Pecorino Romano cheese, if desired.