If using dried beans, place the Dried borlotti beans in a large bowl, cover with plenty of cold water and soak overnight (8–12 hours). Drain, rinse and transfer to a pot, cover with fresh water, add a Bay leaf and a pinch of salt, then simmer until tender, about 1–1½ hours. Reserve the cooking liquid when the beans are done.
Heat a large, heavy pot over medium heat and add 2–3 tablespoons of Extra-virgin olive oil. Add the Pancetta and cook until it renders its fat and starts to crisp, about 4–6 minutes.
Add the diced Onion, Carrot and Celery to the pancetta and cook, stirring occasionally, until the vegetables are soft and translucent, about 8–10 minutes.
Stir in the minced Garlic, chopped Rosemary and Sage and cook for 1 minute until fragrant, then sprinkle in a pinch of Red chili flakes if you like a touch of heat.
Pour in the Tomato passata and add the Parmigiano Reggiano rind. Let the mixture simmer gently for 5–8 minutes to marry the flavors and slightly reduce.
Add the cooked beans (reserve some whole beans for texture if you like), the Vegetable broth and 1–2 cups of the reserved bean cooking liquid to the pot. Bring to a simmer and season with Sea salt and Black pepper to taste.
Stir in the Ditalini and cook until al dente according to package instructions, usually 8–10 minutes, adding more bean liquid or broth as needed to reach a soup-like consistency rather than a thick stew.
Taste and adjust seasoning, remove and discard the Parmigiano Reggiano rind and the Bay leaf. If the soup is too thick, thin with additional reserved bean liquid or broth; if too thin, simmer a few minutes to concentrate flavors.
Ladle the Pasta e Fagioli into bowls, finish each with a drizzle of extra-virgin olive oil, a grind of Black pepper if desired, and a generous sprinkle or shaving of Parmigiano Reggiano. Serve hot with crusty bread.
