Pasta e Fagiole | Modified 300 year old recipe

I’m adapting it from a 300 year old recipe from Tuscany, from the restaurant L’Antiqua Locana di Sesto. I’ve never made this dish before so in my research this seemed like a good place to start.
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Equipment:
Immersion Blender: https://amzn.to/3PxuNE7
Dutch Oven: https://amzn.to/3TvIuUZ
Silicone Spatula: https://amzn.to/3vdXD5z
Saucepot: https://amzn.to/4asH30H
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Recipe
Ingredients:
450 Dried Beans (cranberry usually but using white beans)
450g Dried Pasta (ditallini usually but I’m using Radiatori)
2 celery ribs
2 onions
2 carrots
6 cloves garlic
2 sprigs rosemary
2 sprigs sage
100g lard
2 tbsp tomato paste
tbsp olive oil
Chili flakes (optional)
Salt & pepper
1 cup Bacon (optional)
4 sausages
Fresh tomatoes (for garnish)

Preparation:
Before you start: Soak beans in a pot of water overnight. Let them hydrate. Throw away that water and add new water to the pot when starting to cook. That Helps with the gas. In that first water soak you remove the impurities from the beans.
In the new pot, add water, garlic, sage, rosemary and simmer for 2- 2.5 hours.
Make the sofritto:
While the beans cook, saute bacon chopped (lardons), make a mirepoix (carrots, celery, onions) and saute together in a pan with oil.
When the beans are boiled, strain them and save the water.
Separate the beans into 2 groups. One for keeping whole inside the soup, one for pureeing. You can use a food mill (more traditional) or an immersion blender with a little bit of the cooking water. Add the white bean puree to the sofritto and cook for 2-3 more minutes while also adding a cup of the cooking water.
Make the infused oil
Combine lard, pepper flakes or chiles, rosemary, sage, and olive oil. Heat in a saucepot until fragrant. Strain and pour over the sofritto and bean soup mixture. Discard the chili and herbs, you only want the flavored oil.
Add Tomato paste to the soup. And simmer, making sure the solids dont stick to the bottom.
Add pasta, cook for 12-15 minutes in the soup to soften. They will absorb the flavored cooking liquid.
Add the separated white beans.
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Links:
IG: https://www.instagram.com/maurycrespo/

Presentation tips:
Serve with a drizzle of olive oil.
Serve with toasted bread to sop up the soup.