2 tbsp. chopped yellow onion
1/4 c. olive oil
3 tbsp. chopped carrots
3 tbsp. chopped celery
4 sliced prosciutto (Italian ham), chopped
2/3 c. canned Italian tomatoes, cut (with their juice)
1 (20 oz.) can white kidney beans
3 c. beet broth
Salt and pepper
6 oz. sm. macaroni, cooked
2 tbsp. Parmesan cheese

Saute over medium heat onion in a stock pot with oil until pale gold. Add celery, carrots, and prosciutto and saute for 10 minutes, stirring from time to time. Add tomatoes and juice; reduce heat and cook for 20 minutes. Add beans; cook for 5 minutes. Add broth and bring to a boil. Add salt and pepper carefully; taste first! Add pasta and let set for 10 minutes no longer or pasta may get mushy. Swirl in grated cheese just before serving.