is vitally important, as this adds layers of flavor to the beans. In this case, it's doubly important, because that bean-cooking liquid is going to become the brothy base for the entire soup. Without aromatics, you may as well use canned beans.
You can use extra-virgin olive oil* to sauté the battuto, or if you happen to have some pancetta, salt pork, fatty ham, or bacon available, you can render that and sauté the vegetables in a mixture of pork fat and olive oil. In addition to the basic soffritto, I like to add some chopped fresh rosemary leaves to reinforce the flavor I introduced with the beans—sage, thyme, or any other hearty herb would be fine as well—along with some minced garlic, which I add after the other vegetables have had a chance to soften.
I add them to the soffritto right after adding the garlic, then cook the mixture until the tomatoes completely break down. You'll know it's ready because, as the vegetables give up their moisture to evaporation, the sound of the pot will transition from a sputtering, simmering sound to a sharper crackle as the vegetables actually start to fry. That's when you'll want to add your bean water, along with some fresh water or stock to top it up.
This. No need for a recipe.
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