1 c. dry white beans
9 c. water
1/8 lb. Prosciutto
1 med. onion, diced fine
1 stalk celery, diced fine
2 cloves garlic, diced fine
3 tbsp. butter
3/4 c. macaroni
Salt and pepper to taste
Fresh grated Parmesan cheese to taste

Bring water to a boil in a large soup pot and add beans. Remove from heat and allow the bean to soak for 2 hours. Melt butter in a skillet over medium heat and add garlic. Saute about 2 minutes without browning the garlic. Add Prosciutto, celery and onions and saute until the onions are soft, about 3-5 minutes. Add 1 cup of the water in which the beans were soaking.

Simmer for 3 minutes and transfer to the soup pot. Cover the pot and simmer for 2 hours or over low heat. Cool to room temperature and puree in a blender or food processor. Return to the soup pot with macaroni and simmer until pasta is al dente, about 10 minutes. Add salt and pepper to taste and serve hot sprinkled with Parmesan cheese to taste.