Starting with a cold Dutch oven, add the bacon and olive oil. Turn the heat to medium and cook until the bacon fat has rendered and the bits are starting to crisp. Add the onion, fennel, carrots, and celery. Sauté for 10–12 minutes until softened and the onions are translucent.

Add the garlic, tomato paste, oregano, basil, thyme, pepper, and red pepper flakes. Stir constantly for 2 minutes. You want the tomato paste to darken and the spices to become fragrant in the oil.

Add the dried navy beans, crushed tomatoes, bay leaves, and 8 cups of water. If using a Parmesan rind, drop it in now. Bring to a boil, then reduce heat to a low simmer. Cover partially and cook for 1 to 1.5 hours, or until the navy beans are tender.

Tempo Tip: If the beans “drink” too much water and it looks like a stew, add a cup of hot water to maintain a soup consistency.

Stir in the diced potato. Simmer for another 15–20 minutes until the potato is fork-tender.

While the potatoes cook, boil the Ditalini in a separate pot of salted water until al dente. Drain and set aside. In the final 5–10 minutes of soup cooking, stir in the frozen green beans and frozen lima beans. They only need a few minutes to heat through and stay bright.

Season and Serve

Remove the bay leaves and Parmesan rind. Taste the broth—add salt only if needed (the bacon and cheese rind may have provided enough). To serve, place a spoonful of pasta in a bowl, ladle the hot soup over it, and finish with a heavy dusting of Parmesan and a drizzle of Extra Virgin Olive Oil.