01Rinse the beans in a strainer and remove any broken pieces or other matter.
02Place the beans in a large bowl and cover them with 1 inch of water at the top.
03Soak the beans for at least 2 hours or overnight.
04Fill a large pot with 8 cups water. Add the beans and bring to a boil.
05Boil the beans on medium-high heat for 15 minutes.
06Reduce the heat, cover, and simmer for 30 minutes or until the beans are soft but still have a bit of bite.
07Remove the beans from the liquid with a slotted spoon and transfer them to a bowl. Reserve 4 cups of the bean broth.
08In the same large pot, sauté the pancetta until it starts to crisp and the fat renders, about 5 minutes.
09Remove the pancetta from the pot with a slotted spoon and transfer to a small plate.
10Add 1 tablespoon olive oil to the pot along with the onion, celery, carrot, fennel, and garlic. Sauté until the vegetables start to soften and brown, about 10 minutes.
11Add the tomato paste to the pot and sauté with the vegetables, stirring constantly, until it starts to caramelize and turn orange, about 1 minute.
12Add the reserved bean broth, tomatoes, rosemary sprig, and parmesan rind to the pot. Bring to a simmer and cook for 20 minutes.
13While the soup simmers, bring a medium saucepan of water plus 1 teaspoon of kosher salt to a boil.
14Add the pasta, stir, and cook for 7 minutes. The pasta will still be slightly firm.
15Drain the pasta and run under cold water to stop the cooking.
16Toss the pasta with 1 tablespoon olive oil to prevent sticking.
17Add the crisp pancetta and cooked beans back to the soup pot.
18Remove the rosemary sprig and any remaining parmesan rind and discard.
19Add the cooked pasta, 1 teaspoon kosher salt, black pepper, crushed red pepper, sage, and parsley. Stir to combine and simmer for 5 minutes.
20Add the Swiss chard and cook just until wilted.
21Serve the pasta e fagioli in warmed bowls topped with some of the grated parmesan, and drizzle each with the remaining olive oil.