Soak 1 cup cannellini beans and 1/2 cup borlotti beans (about 200 grams and 100 grams) in water. You can use other types of beans or change the proportions; I like this mix because it keeps the soup fairly light in color.

Bring the beans to a boil in cold water with 2 bay leaves for about 10 minutes. Drain the beans, then boil them again in fresh cold water with the remaining bay leaves, rosemary, and sage for about 40 minutes.

Dice 3.5 ounces pancetta (about 100 grams) and cook it in a skillet until browned. Add a finely chopped onion and 1 carrot, and cook slowly until the vegetables are soft. Stir in a couple of tablespoons of tomato paste, then add some of the cooked beans. Use an immersion blender to puree the mixture.

Add the rest of the beans and 3.5 ounces (about 100 grams) of cooked short pasta (this time I used orecchiette). To reach your preferred consistency, gradually add some of the bean cooking water and season with salt. I like to finish with a bit of chili pepper and a drizzle of olive oil, but you can also add some grated Parmesan cheese.