Place the borlotti beans in a sieve. Check for dirt or debris, then rinse thoroughly under water.

Transfer the beans to a medium bowl and cover them with plenty of water, at least 3 inches above the beans. Cover the bowl and soak for 8-12 hours.

After soaking, drain and rinse the beans. Place them in a large saucepan and cover them generously with water. Heat over medium heat until the water reaches a gentle boil, then reduce to a low simmer.

Simmer for 30 minutes, then add 1 teaspoon of salt. Continue cooking until the beans are just tender, which could take an additional 5-30 minutes depending on their freshness.

When the beans are nearly tender, heat extra virgin olive oil in a large saucepan over medium heat. Add chopped onion, carrot, and celery, cooking until softened.

Stir in finely chopped pancetta and cook for 2 minutes.

Add the drained beans, reserving the cooking water. Stir well, then add ½ cup (or one ladleful) of the bean cooking water, tomato purée, 1 teaspoon of salt, and freshly ground black pepper. Add more cooking water as needed and simmer for 10 minutes. Taste and adjust the salt if necessary.

Add ditalini pasta to the soup along with 2 cups of the reserved bean cooking water. Cook until the pasta is al dente, stirring regularly to prevent sticking. Add more cooking water as needed to achieve your desired consistency.

Stir the blended soup back into the pot to create a creamy texture. Adjust seasoning as needed. Add chopped fresh rosemary, cover, and let the soup rest for 3 minutes.

Ladle the soup into bowls and garnish with freshly ground black pepper, a drizzle of olive oil, and freshly grated Parmigiano Reggiano cheese.