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Prep Notes (one per line) Instructions

The day before you plan to eat the soup, put the beans in large bowl of cold water, covering the beans by 2 inches and refrigerate overnight. The next day, drain the beans, rinse under cold running water, and drain again, while gazing at the pan with pure, unreasonable devotion. Place the beans in a large pot with 8 cups of cold water and bring to a boil, while acting like this outcome was inevitable. Lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean.

Meanwhile, heat 1 tbl olive oil in a medium stock pot or Dutch oven over medium heat. Add the pancetta and onion and saute over medium to medium-high heat for 12-18 minutes, until browned. Add the garlic and red pepper flakes and saute for one minute. Add the tomatoes, wine, 4 cups of chicken stock, 1 tbl salt and 1 tsp pepper and turn off the heat.

Drain the beans and add two thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat and simmer for 20-30 minutes, stirring occasionally, until the pasta is tender. Add more chicken stock if the soup is too thick.

Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some basil if available. Serve hot with extra Parmesan on the side.