If using dried beans, soak them overnight in cold water with a dash of baking soda. Cook for at least two hours before using them for the soup. If using canned beans, wash them thoroughly under running water.

Finely chop the carrot, celery, and onion.

Heat olive oil in a large pot. Add the chopped vegetables (soffritto) and cook over medium-low heat until wilted.

Once the soffritto is well cooked, add the beans, tomato puree, and broth. Allow the mixture to simmer for around 20 minutes over medium heat.

Optionally, blend with an immersion blender to make a creamier soup. Add salt and black pepper if needed.

Add the pasta to the soup and follow the cooking times mentioned on the pasta package to ensure the pasta is perfectly cooked. Stir frequently with a wooden spoon to prevent the pasta from sticking.

If it is too dry, add more broth to achieve the desired consistency.

Serve piping hot with a drizzle of olive oil and a sprinkling of parmesan cheese on top.