In a large skillet, heat 1 teaspoon of olive oil. When heated add the sausage and cook until browned...place on paper towels to remove excess oil.
In the same skillet, heat the rest of the olive oil (1 tsp) over medium-high heat. When the oil is hot, add the prosciutto. Cook until browned and crisp, about 4 to 5 minutes.
Add the onion. Cook until translucent, about 6 minutes.
Add the garlic, stir for another minute.
Add basil, parsley, and salt (one teaspoon) and pepper (1/2 teaspoon). Stir for 1 minute.
Add the wine to de-glaze the pan, scraping up brown bits stuck to the skillet. Cook, stirring often until almost evaporated, about 2 to 3 minutes.
Add the chicken stock, beans, and cooked sausage. Bring to a simmer. Add the spinach and stir until cooked and wilted.
Raise the heat to medium-high and simmer for about 10 minutes.
Add ¾ cup of the cheese...stir until slightly thickened.
Meanwhile, bring a large pot of salted water to a boil...add in the rigatoni. Cook for 8 minutes, or until al dente, stirring occasionally.
Drain pasta. Add the pasta to the spinach mixture and mix well.
Serve at once, passing additional parmesan cheese at the table.