Pugliese Pasta E Fagioli

This is one of my favorite winter recipes.
I can throw this soup together in nothing flat.
Get a fresh loaf of Italian bread to go with this.
And don't forget the extra drizzle of olive oil.

Ingredients:
1/2 cup fine quality olive oil
1 cup diced onion
1/3 cup diced prosciutto or pancetta ham, cooked
2 cloves garlic, peeled
4 cups cooked beans with 1 cup of their cooking liquid
or 2-15oz cans Great Northern or Cannellini beans with their liquid
4 cups Chicken Broth
Salt and pepper to taste
2 cups canned imported Italian plum tomatoes,
well drained and chopped
1 pound Ditali pasta cooked
1/4 cup freshly grated Pecorino Romano cheese, optional

Directions:
Combine oil, onion, ham and garlic
in a large saucepan over medium heat.
Saute for about 5 minutes or until onions
are translucent and begin to turn golden.
Stir in beans and their liquid.
Add broth and salt and pepper and bring to a boil.
Add tomatoes and return to a boil.
Lower heat and simmer, uncovered, for 10 minutes.
Stir in pasta and cook for an additional 5 minutes.
Serve hot, sprinkled with Pecorino Romano cheese,
and a drizzle of a good olive oil.