Pasta e Fagioli with Dried Borlotti and Parmesan Rind

Method

1. Rinse the dried beans and soak them in at least three times their volume of cold water for 12 h. They are ready when they have nearly doubled in size and the skins are smooth. In hot weather, soak them in the fridge.

   Add in this stepDried borlotti or cannellini beans 120 g

2. Drain the beans and put them in a 20 cm pot with the fresh water, the bay leaves, the Parmesan rind and half the garlic, left whole. Bring to the boil over high heat, skim off the foam, then lower to low heat and simmer very gently for 1 h. A bean is done when it crushes to cream against the roof of your mouth. Salt only once they are tender, or the skins toughen. Never throw away the cooking liquid.

   Add in this stepWater for the beans 1.2 LBay leaves 1Parmigiano Reggiano rind 30 gGarlic (cloves) 1

   high heat→low heat

3. In a 22 cm pot, warm half the olive oil and add the finely diced pancetta, onion, carrot and celery with the rest of the garlic, chopped. Cook slowly over medium-low heat for 10 min, until sweet and soft.

   Add in this stepExtra-virgin olive oil 1½ tbspPancetta 50 gOnion ½Carrot ½Celery (stalks) 1Garlic (cloves) 1

   medium-low heat

4. Crush the tomatoes in by hand and cook over medium heat for 5 min to cook off their raw acidity.

   Add in this stepCanned whole peeled tomatoes 100 g

   medium heat

5. Fish out the bay leaves and add the beans with all their cooking liquid (you can chop the softened Parmesan rind and return it). Blend a third of the soup with a stick blender, simmer over medium-low heat for 10 min, then add the pasta and cook for 10 min, stirring often. Loosen with hot water if needed and season with salt.

   Add in this stepPasta mista or short pasta 100 gSalt to taste

   medium-low heat

6. In a small pan, warm the remaining olive oil with the rosemary leaves and chilli flakes over low heat for 2 min, just to infuse. Take it off the heat as soon as the rosemary starts to sizzle.

   Add in this stepExtra-virgin olive oil 1½ tbspRosemary (sprigs) 1Chilli flakes 1 pinch

   low heat

7. Take the soup off the heat, cover and leave for 3 min so it becomes loose and wavy, all'onda. Ladle into bowls, top with Parmigiano and pepper and spoon over the rosemary-chilli oil.

   Add in this stepParmigiano Reggiano, grated 25 gBlack pepper to taste