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1. Soak the beans overnight in water.
2. Place the peppercorns, parsley, thyme and bay leaf in a piece of clean cheesecloth.
3. Tie the bundle together with a piece of kitchen twine.
4. In a 3 quart saucepan, heat the olive oil over medium heat.
5. Add the celery, onion, leeks, squash, sage, bay leaf and garlic.
6. Cook the mixture for 10 minutes or until lightly browned.
7. Drain the beans and add to the herb pan with 8 cups of water.
8. Bring the beans to a boil.
9. Reduce the heat and simmer, covered for 1-1/2 hours.
10. Season to taste with salt and pepper and cook for another 1/2 hour.
11. Throw away the herb bundle.
12. Add the prosciutto and simmer for 3 to 5 minutes until cooked.
13. Transfer to individual soup bowls and garnish with parmesan cheese.
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