For the beans:
Allow the Sorana beans to steep for 12 hours, immersed in water with the aromatic herbs and a half-teaspoon of baking soda.

For the dressing:
Gently sweat the seasonal vegetables in a casserole with a thread of olive oil and 2 bay leaves, then introduce the concentrated tomato paste.
Simmer for 5 minutes, then summon 600 g of cold water and the beans. Bring to a boil, introduce a sprig of rosemary, cover, and let them cook slowly for 30-40 minutes.
Drain half of the beans, discard the bay and rosemary, and puree half of the contents.
Reunite the whole beans into the cream, and cook the pasta within this rich nectar until perfectly al dente.

For the final touch:
Complete the masterpiece with a sautéed mince of lardo, garlic, and rosemary, a whisper of freshly cracked pepper, and Parmigiano.