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Drain the beans of their cooking liquid, reserving 1 cup of the liquid for later use.
In a medium sized sauce pot or deep saucepan, sweat the onion and garlic in the olive oil over medium heat until translucent and tender, about 10 to 12 minutes.
Season with salt and Tutto Porchetta and cook for another minute or two.
Add the drained beans with the reserved cooking liquid and tomato puree to the pot.
Bring to a simmer then reduce the heat slightly to achieve a lazy bubble.
Cook for 10 to 15 minutes, stirring frequently.
Taste for seasoning and adjust as needed.
Finish with a drizzle of olive oil.