Pasta and Beans with Pork Rind

Method

1. Soak the dried cannellini beans in cold water overnight (12–15 hours), changing the water occasionally.
2. Rinse the beans, place in a pot with two bay leaves, cover with water (2 fingers above beans), and simmer for 1.5 hours. Skim off any foam and add salt in the last 15 minutes.
3. Prepare the vegetable broth: combine 50 g each of celery, carrot, and onion, and one garlic clove in 1 liter of water. Cook for 20 minutes, salting in the last 5 minutes.
4. Prepare the pork rind: place the rind in a small pot, add 150 ml dry white wine and enough water to cover. Bring to a boil, then simmer covered for 1.5 hours. Once done, cut into small pieces.
5. Slice the onion and finely mince the garlic (remove the germ).
6. In a heavy pot, heat some olive oil and sauté the onion and garlic.
7. Add the crumbled salami paste and sauté briefly, then add the pork rind pieces.
8. Add the cooked beans with their liquid and some vegetable broth to achieve a thick consistency. Cover and simmer for 40 minutes, adding more broth if too thick, or uncovering if too thin.
9. Add the ditaloni pasta and enough boiling broth to cover. Cook covered, stirring occasionally. Halfway through, taste and adjust salt and pepper.
10. Turn off the heat for the last 3 minutes, letting it rest covered. Add more hot broth if needed.
11. Before serving, reheat briefly, adjust consistency. Serve garnished with chopped parsley and a drizzle of olive oil.