1. In a large pot, heat the olive oil over medium heat. Add the onion and cook, stirring frequently, until translucent. Add the chili flakes (feel free to adjust the amount according to your own taste), and be sure to take a step back as they’ll release a spicy aroma for a few seconds.

2. Add the tomato paste to the pot—use more or less depending on how sweet you want your dish to be. Cook, stirring, until combined and the onion begins to caramelize, a few minutes.

3. Deglaze the pot with the white wine, then add the whole garlic cloves and fresh herbs. Reduce the heat to medium-low and cook for a few minutes.

4. Add the drained beans to the pot and stir to combine, then stir in the chicken stock and rinds (the rinds add a depth of creaminess and mild saltiness to the finished dish). Cook over medium heat until all the flavors are combined, 40 minutes to 1 hour.

5. Once your soup is done, remove and discard the whole herbs and rinds from the pot, then stir in the cooked pasta to combine.

6. Serve over nice charred bread!