1. Cover the bottom of a 7 qt pot with Extra Virgin Olive Oil. Heat to medium and add the diced onion, garlic and red pepper flakes. Stir and cook until onions are soft. Add a few generous shakes of black pepper, oregano, basil and parsley. Stir. Turn the heat up to medium-high and add the package of ham. Cook, stirring as needed, until ham pieces are a bit browned. (Be careful not to overcook the garlic or onions)
2. Stir in one can of tomato paste until well blended with ham mixture, then stir in the 2 boxes of chicken broth. Stir in the 2 nd can of tomato paste until mixed in, turn heat to high and heat until boiling, stirring regularly. Once you have a rolling boil, turn heat down to medium. Simmer at least 20 minutes. (I sometimes let this simmer up to an hour to get the flavors really combined)
3. Turn heat up to a slight boil and add the tubetti. Cook until al dente, about 12 minutes, then add the beans. Cook another 5 minutes, taste test to make sure pasta is to your liking, then serve.
4. Just a note: When I use the Italian tubetti rigate, I can keep the pot on the stove simmering for more than the 5 minutes as stated in step 3. This makes the soup a bit thicker. Just keep an eye on it so the pasta doesn’t get too soft.