2 cups dried borlotti (cranberry) beans 1 carrot, finely chopped 1 stalk celery, finely chopped 2 cloves garlic, finely chopped 1 onion, finely chopped 2 potatoes, peeled and diced 1/4 cup olive oil, plus more for serving 1 tomato, peeled and diced 8 sprigs parsley, leaves only, chopped 8 to 10 basil leaves, torn Half a dried hot red pepper, chopped 1/2 pound fresh egg tagliatelle pasta or dried egg pasta, cut or broken into 2-inch lengths Freshly grated Parmigiano-Reggiano

Step 1 The night before, soak the beans in 12 cups of cold water. The next day, drain the beans and reserve the soaking water.

Step 2 In a large, heavy pot, saute the carrot, celery, garlic, onion and potatoes in the olive oil until the onions are soft, about 15 to 20 minutes. Add the beans and 8 cups of the reserved water. Stir in the tomato, parsley, basil, dried red pepper and a big pinch of salt, about 1 teaspoon or to taste.

Step 3Bring the mixture to a boil, then reduce to a simmer and cook gently until the beans are tender, about 1 to 1 1/2 hours. Remove a cup or so of the beans and puree or smash, then add back into the soup. Thin the soup with a little water, if necessary. Taste for salt.

Step 4Cook the pasta in abundant salted boiling water (less than a minute for fresh pasta; 8 to 10 minutes for dried).

Step 5Reheat the soup and stir in the cooked pasta. Serve in wide soup bowls. Pass a cruet of olive oil, the pepper grinder and a little freshly grated Parmigiano-Reggiano.

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