Pasta e Fagioli con Prosciutto (Tuscan-Style White Bean and Pasta Soup)

Bring a small pot of water to a boil and cook the whole-wheat pasta until al dente. Drain, reserving 1/2 cup of starchy pasta water.

In a heavy-bottomed saucepan, lightly sauté the minced shallots and garlic until translucent and fragrant. Add the diced grape tomatoes and cook until they begin to burst and release their juices.

Add the cooked white beans to the saucepan, stirring gently to coat them in the aromatic base. Pour in a splash of water or vegetable broth to create a light, silky broth.

Fold in the cooked pasta and the reserved pasta water, allowing the starch to emulsify with the juices. Simmer for 2 minutes until the soup thickens slightly.

Remove from heat and tear the prosciutto into delicate ribbons. Fold them into the warm soup just before serving so they soften but retain their texture.

Plate in a wide shallow bowl, finishing with a crack of black pepper. Serve warm.