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1
Soak the cannellini beans overnight and drain.
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2
Pulse the bacon, garlic, and rosemary in a minifood processor to make a fine-textured paste or pestata.
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3
Heat 3 tablespoons olive oil over medium heat in a large soup pot.
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4
Add the pestata, and cook until bacon has rendered its fat, about 3 to 4 minutes.
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5
Meanwhile, make a second pestata (you dont have to wash the processor) by pureeing the onion and carrot.
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6
Add the second pestata to the pot, and cook, stirring occasionally, until it has dried out and starts to stick to the bottom of the pan, about 5 minutes.
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7
Scrape the pestata to one side of the pan to clear a hot spot, add the tomato paste, and let cook for a few minutes, until lightly toasted.
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8
Stir the tomato paste into the pestata, and add the drained beans, the potatoes, and the bay leaves.
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9
Pour in the water.
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10
Bring the soup to a boil, cover, and let cook at a strong simmer until beans and potatoes are tender, about 1 hour and 15 minutes, uncovering to reduce liquid about halfway through the cooking time.
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11
Stir in the salt.
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12
With a large wooden spoon, mash the remaining potatoes against the side of the pot to thicken the soup.
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13
Return soup to a boil, add the ditalini, and cook until pasta is al dente.
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14
Season to taste.
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15
Serve soup with a drizzle of olive oil and some grated cheese.
