The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches, and refrigerate overnight.

The next day, drain the beans, rinse under cold running water, and drain again.

Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat, and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean.

Meanwhile, heat the oil in a medium (10-inch) stockpot or Dutch oven over medium heat.

Add the pancetta and onion and sauté over medium to medium-high heat for 12 to 18 minutes, until browned.

Add the garlic and red pepper flakes and sauté for one minute.

Add the tomatoes, wine, 4 cups of the chicken stock, 1 tablespoon salt, and 1 teaspoon black pepper and turn off the heat.

Drain the beans and add two-thirds of them to the soup.

Pass the remaining beans through a food mill, discarding the skins.

Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat, and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender.

Add up to 2 more cups chicken stock if the soup is too thick.

Stir in the Parmesan and the vinegar.

Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan, and some basil.

Serve hot with extra Parmesan on the side.