Drain soaked beans and rinse. Place in a large saucepan, cover with plenty of water, bring to gentle boil, reduce to low simmer and cook for 30 min. Add 1 tsp salt, then continue simmering until beans are tender (another 5–30 min)

When beans are nearly tender, heat olive oil in a large pan over medium heat. Add onion, carrot & celery and cook until softened

Stir in pancetta and sauté for about 2 minutes until fragrant

Add drained beans (reserve cooking liquid), stir well, then add ~½ cup bean cooking water, tomato purée, salt and pepper. Simmer for 10 minutes, adding more reserved bean water as needed

Remove about 1 cup (2 ladlefuls) of soup, purée and set aside

Add ditalini and ~2 cups reserved bean liquid. Cook pasta in the broth until al dente, stirring often and adding water if needed to reach your preferred consistency

Stir the puréed soup back in for creaminess; adjust seasoning, add chopped rosemary, cover and let rest for 3 minutes

Serve hot, garnished with a drizzle of olive oil, grated Parmigiano Reggiano and freshly ground black pepper