Place the beans on a colander and rinse them well; discard the broken ones and any dirt. Place the beans in a large pot and cover them with double water. Let the beans soak overnight on the counter. In summer, place them in the refrigerator.

Strain the beans, discard the soaking water, and place them in a large pot. Cover with water, and add sage, rosemary, and one garlic clove.

Put on the stove and bring it to a simmer. Dry beans can take anywhere from 45 minutes to 2 hours to be fully cooked (depending on the type of beans and how long you've soaked them). Check their doneness after 45 minutes. If you can easily squish them with a fork, they are ready. Drain the beans but this time, save the cooking water.

Transfer half of the beans to a blender jar or container if using an immersion blender, add some cooking liquid, and blitz until smooth; set it aside.

In the same pot, add extra-virgin olive oil, chopped vegetables, and herbs, and turn on the stove to low heat. Sautee for 5 minutes, stirring with a wooden spoon, and cook until the vegetables are tender. Add pancetta cut into cubes, and cook until nice and crispy. Next, add tomato paste and smoked paprika, and cook for another minute.

Adjust the stove to medium heat, add the blended beans and 2 cups of their cooking water, stir with a wooden spoon, cover with a lid, and bring to a boil; taste for salt, and add more if necessary. Add the pasta and cook until al dente, occasionally stirring to avoid sticking it to the bottom of the pot (if the liquid reduces too much, add more of the beans cooking liquid). Then put in the whole beans and combine.

Remove the pot from the stove, and serve immediately in the soup bowl. Finish it with a drizzle of olive oil, freshly cracked black pepper, parmesan cheese, and a piece of garlic bread.