Ina Garten's 16 Bean Pasta e Fagioli

The day before you plan to make the soup, place the 16 Bean Soup Mix (1 bag) in a large bowl, add cold water to cover by 2 inches, and refrigerate overnight.

The next day, drain the beans, rinse under cold running water and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, 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 the Extra-Virgin Olive Oil (2 Tbsp) in a medium (10-inch) stockpot or Dutch oven over medium heat. Add the Pancetta (3/4 cup) and Onion (1) and saute over medium to medium-high heat for 12 to 18 minutes, until browned.

Add the Garlic (3 cloves) and Crushed Red Pepper Flakes (as needed) and saute for one minute. Add the San Marzano Tomatoes (1 can), Dry Red Wine (1 cup), and Chicken Stock (4 cups). Season to taste with up to 1 tablespoon of Kosher Salt (to taste) and 1 teaspoon Freshly Ground Black Pepper (to taste), and turn off the heat.

Drain the beans and add two-thirds of them to the soup. Puree the remaining beans in a blender or with an immersion blender, adding a small amount of stock or water if necessary. Stir the bean puree and the Ditalini Pasta (1 cup) into the soup, bring to a boil, lower the heat and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick.

Stir in the Parmesan Cheese (1/2 cup) and the Red Wine Vinegar (1 Tbsp). Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some Fresh Basil Leaves (to taste). Serve hot with extra Parmesan on the side.