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 (1/4 tsp) 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.