• 5 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 5½ ounces thick-sliced prosciutto, finely diced
• 10½ ounces borlotti (cranberry) beans (1¾ cups), soaked overnight and drained
• ½ cup dry red wine
• 1 bay leaf
• 4¼ cups vegetable broth
• Salt
• Freshly ground black pepper
• 3 ounces penne pasta (1 cup)
• 1 garlic clove, smashed
• ½ tablespoon fresh rosemary leaves

In a large pot, heat 1 tablespoon oil over medium heat. Add onion, carrot, celery and half of the prosciutto. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add beans, wine and bay leaf; cook until liquid is reduced to about 1 tablespoon. Add broth, bring to a simmer, reduce heat to low and cook, covered, until beans are tender, about 1 hour. Drain beans, reserving broth; discard bay leaf. Return about half of the beans to pot and set aside.

In a blender, purée remaining half of the beans until smooth. Return puréed beans to pot with whole beans; stir in 1½ cups reserved broth, add generous pinch salt and pepper, and bring to a gentle simmer. 

Bring a large pot of salted water to boil. Add pasta and cook for 5 minutes; drain and add to pot with beans. Bring to a simmer and cook just until pasta is al dente.

Meanwhile, in a small saucepan, heat remaining 4 tablespoons oil, remaining prosciutto, garlic and rosemary over medium-low heat until oil is fragrant and prosciutto is lightly crisped, about 8 minutes. Remove from heat.

Divide pasta and beans among bowls. Spoon oil, prosciutto and rosemary leaves over the top and serve immediately.