Heat a stock pot on medium-high heat until hot. Add olive oil and prosciutto, sauté for 1 minute. Add garlic and cook for about 1 or 2 more minutes. Lower heat to a simmer and add tomato paste. Cook, stirring constantly, for 1 minute. Add chicken stock and cannellini beans, bring to a gentle boil and simmer for 30 minutes.

Cool for 30 minutes. Place the soup in a blender in batches and purée for 30 seconds or until slightly chunky. Pour the soup back into a clean stock pot. Continue to purée the mixture until all the soup has been puréed. Bring soup mixture to a boil. Then add pasta and cook until al dente.

Ladle into a serving bowl and garnish with a generous portion of freshly grated Parmesan cheese, fresh basil and a teaspoon each of balsamic vinegar and extra-virgin olive oil over the top.

Prep Time: 15 minutes
Inactive Prep Time: 5 minutes
Cook Time: 38 to 45 minutes

This recipe may appear slightly modified from what you've seen on television.