3tincanned Borlotti with their own liquid ( about 14 oz each)
Heat oil in a tall pan, sautee the garlic clove then remove it.In the same pan, into the oil, sautee finely minced ham then pour in two of the three cans of borlotti with their liquid.
With a blender reduce it to a smooth cream, then add the last tin of beans ( which will stay whole, but you can blend them too if you prefer a totally smooth soup).
Bring everything to a boil, adjust salt and pepper ( often ham is enough salty).If you want to eat it plain just add a generous amount of grated Parmesan.
If you want you can cook pasta in it like ditalini: to do it add 1-2 glass of water to the soup, bring it to a boil and when it boils add pasta ( about 1 oz. per person) and boil until ready adding a little water if it thickens too much.
You can add some rosemary needles or a small bunch of chopped parsley.You can make it a day in advance and store in fridge, is even tastier!