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1
In a large pot, bring the beans, smashed garlic, pork, and water to a boil. Reduce heat and simmer, covered, for approximately 2 hours, until beans are tender. (I do not soak the beans overnight, but if you do, reduce cooking time by at least half.)
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2
In a Dutch oven or large saucepan, heat the olive oil, then add the minced garlic and shallots over medium heat. Cook until they are soft and cooked through, about 4 minutes. Add the tomatoes, 3 basil leaves, and 28 ounces of water. Cook for 30 more minutes.
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3
Once the beans are cooked al dente, add both the beans and the water they cooked in to the tomato soup mixture. Simmer on low for 20 minutes. (The liquid will be thin-that is the way it's supposed to be.) Adjust seasoning to taste with salt and pepper. Cook your pasta.
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4
Remove the salt pork and add the cooked pasta. Add in 2 or 3 additional torn basil leaves and simmer for about 5 minutes (this allows the noodles to soak up the wonderful flavor of the soup).
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5
Serve warm with grated Parmigiano-Reggiano or Romano cheese.
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6
Note: You can add as much pasta as you like, but remember that it will expand in the soup and soak up the broth. Adding more noodles will lower the amount of broth you have, and you want to retain most of the broth.
