-
Peel and cook 2 medium potatoes in salted water if you do not have any leftover mashed potatoes. Drain, mash and set aside.
-
Heat olive oil in a medium stock pot and add chopped prosciutto. Sauté for 2 minutes and then add carrots, celery and onions. Continue to cook for 5 minutes, without browning.
-
Add tomato paste and blend with vegetables.
-
Add stock, salt, pepper and red pepper flakes if using.
-
Bring to a boil, reduce heat and simmer 40 minutes, with lid almost fully covering stock pot.
-
Meanwhile cook pasta in salted water, drain, toss with a little olive oil so that the pasta will not stick and set aside.
-
Add beans, mashed potatoes and spinach, after 40 minutes to the stockpot. Heat through.
-
Ladle into soup bowls and add a measured amount of pasta. Generally, 1 cup of soup and 1/3 cup small pasta per serving.
-
Serve with grated Parmesan Cheese.