• The night before, soak the beans and, if you like, a handful of dried chestnuts in a large bowl full of cold water.
• The next day, drain the beans, rinse them under running water, and set aside.
• Choose a large pot and set it aside.
• Finely chop the onion, carrot, and celery and cook for a few minutes over low heat in a bit of olive oil and a knob of butter. Then, add the sage and bay leaves.
• Pour the beans into the pan. Stir again and cook for 3 minutes.
• Add the red wine, let it evaporate while stirring over high heat, add the tomato paste, stir, and then add the water.
• Bring to a boil, lower the heat, and cook on low heat for about an hour and a half or until the beans are tender.
• Turn off the heat and remove 1/3 of the beans from the pot. Remove sage and bay leaves.
• Use an immersion blender to blend the contents of the pot until creamy. Taste and add salt if needed.
• Bring the broth back to a boil, and then add the pasta and the whole beans. Lower the heat and cook for a few minutes, stirring.
• Serve the soup hot with grated Parmesan aside.

Tip

• If you like, before serving, sprinkle with chopped fresh parsley.