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Brown the prosciutto rinds in a large stock pot in a little olive oil. Add onions and cook until softened. Add garlic and cook until golden.
Add beans (including liquid), stock, base, pepper, wine and parmigiana rind and simmer until heated through and flavors have melded.
Remove cheese and meat rinds. Chop meat and return to pot.
Cook pasta separately and toss with a bit of olive oil.
Serve bowls of soup with pasta and topped with basil.