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makes 4 servings
For dried beans, cover and soak 12 to 24 hour in 4 times their volume cold water, changed every 8 hours. Drain, rinse, drain again.
In a large soup pot, heat the olive oil and add the garlic, onion, and prosciutto and stir over medium heat until the onion is wilted, about 5 minutes.
Add the beans and stir 1 minute. Add the rosemary, bay leaf, stock, tomatoes, red pepper flakes, and a large pinch of salt.
Cover, and bring to a simmer for about 1 hour, until the beans are very soft and begin to split.
Add the pasta and 1 cup cold water. Bring back to simmer until the pasta is cooked.
The finished soup should be very thick. Remove the rosemary sprigs and bay leaf.
Season with salt and pepper to taste. Serve sprinkled with Parmesan cheese and drizzled with Organic.
James Beard Award nomination in 2008, MARK STRAUSMAN is a native New Yorker. His 30+ years career started in 1988 with the opening of icon restaurants like Sapore di Mare in East Hampton, New York and Coco Pazzo on Manhattan’s Upper East Side. Freds Executive Chef Since 1994, including Barneys New York Madison Avenue flagship store, then Scottsdale, Chicago, and Dallas and lately Barneys NY Downtown. Guest appearances on Late Show with David Letterman, Late Night with Conan O’Brien, CNN, The Today Show, The CBS Early Show, regular guest on Martha Stewart Living, and numerous programs on The Food Network. Mark is the author of three cookbooks, all of which received starred reviews in Publishers Weekly. “The Campagna Table”, “ Two Meatballs in the Italian Kitchen”, co-authored with Pino Luongo, and “Freds at Barneys Cookbook”.