There are some great recipes with beans that I have already cooked this season, though the beans have been primarily using white beans do not think for a moment that I am some white bean bigot who cannot find equivalent loveliness in other styles, shapes and colors of beans. However, there are some dishes with which I have little tolerance for modification in this regard. Cassoulet with black beans? It could be done, but ... I'm just not ready to do that yet.
The recipe that I will be making tonight, which I have made many times in the past is another white bean recipe. It definitely falls into the comfort food category but it is not as weighty as something like a cassoulet or even a pistou. It does share one thing with the former, however, and that is the presence of pork, or at least a luscious pork product. The lovely Prosciutto de Parma. You could use Prosciutto from somewhere else, or even Serrano, but you want a nice ham in there. Maybe not Iberico because it should really just be consumed by itself, but the ham used herein should still be a good, thinly sliced, delectable ham. I haven't made this dish with smoked hams, not because I don't think it would be good, but I think the smokiness will drastically change the characteristics of the soup - not necessarily making it worse, just different.
NOTE-DISCLAIMER : CANNED BEANS are ok. For cassoulet, I tend to bring them back from their rock like state through soaking, especially if there's a big ham hock or garlic sausage in the soaking liquid. This recipe is really easy and short, however, so let's just use the canned beans this time. I'm sure the recipe would benefit from soaking with something yummy, like garlic sausage, but you don't need to do that in order for the recipe to work.
OTHER-NOTE : PARMIGIANO-REGGIANO is the cheese you want to use. The other parmesans from Argentina, or Wisconsin, or Canada are acceptable if you don't want to pay the big price, but I'm only saying that to be nice. You don't need a lot of parmigiano-reggiano for the flavor to be obviously better.
Oh, and please, not the green can thing. It's better not to add any cheese than use that green can of sawdust.
SMELL-NOTE : Truffle oil is nice in this recipe, but not necessary at all. What also is not necessary is wasting truffle oil. If people have some, they buy it and keep it for some special occasion which might come 6 years later. Well, truffle oil fouls over time. Smell that oil before you use it. Don't ruin your soup or your impression of truffle oil by using something that has died.