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Make the pasta dough by mixing 300g 00 flour and 3 eggs, knead for 10 minutes, and let rest for at least 30 minutes.
Roll out the dough into a thin sheet, around 2mm thick, and let it dry for 2-3 hours.
Slice the dried pasta sheet into irregular 'maltagliati' pieces.
Cook the soaked beans with a whole peeled potato and an optional Parmigiano cheese rind in new water.
In a separate pan, fry 2 garlic cloves and a handful of chopped parsley in olive oil, then add 300ml passata and the cooked beans.
Add the maltagliati pasta to the bean soup and cook for about 5 minutes until the pasta is cooked through.
Serve the pasta and bean soup together.