Instructions

1. Soak the beans for at least 12 hours, or over night.
2. Put the beans in a big pot, and cover with water by at least 3 inches.
3. Peel and cut onion in half. Peel garlic. Add both to beans along with the salt and bunch of herbs.
4. Bring the beans to a slow simmer and cook until tender. The amount of time will depend on how old the beans are. They should be very tender, and can take anywhere from 45 minutes to an hour and a half.
5. In the meantime cut three thick slices of prosciutto from your gambetto. The slices should be about a 1/4 inch. If your gambetto still has the skin on it (and most do) but that off. Roughly dice the prosciutto.
6. Pour olive oil into a medium sized frying pan. Heat over medium heat and add the leek. Cook until wilted, about 10 minutes. Add the prosciutto and cook for about 5 minutes.
7. Once the beans are tender, add the contents of the frying pan to the beans. At this point there should be about an inch of liquid above the level of the beans. If you need to, add a cup or more of water. Stir, and simmer for about 45 minutes. Some of the beans will begin to fall apart and thicken the soup. Taste and adjust for seasoning. I’ve not added much salt, since the prosciutto adds a lot of saltiness.
8. Serve topped with a swirl of your best olive oil.