Soak beans overnight in cold water.
Place tomatoes in boiling water for 20 to 30 seconds until skin starts to loosen.
Remove with slotted spoon and run under cold water.
Then remove tomato peel.
Cook beans in tepid water for 5 minutes.
Discard cooking water.
Add fresh tepid water and simmer 30 to 45 minutes, stirring occasionally.
Prepare soffritto: gently simmer celery, onion, carrot, and garlic in olive oil until tender and onion is translucent.
When tender, add tomato and peperoncino and cook several minutes.
Add three ladles of beans to soffritto with some cooking liquid.
Simmer gently for about 4 minutes.
Add 2 teaspoons salt, 2 to 3 more ladles of beans, and 2 to 3 ladles of bean cooking water.
Simmer 4 more minutes.
Set aside a ladleful of beans and small amount of liquid.
Add pasta to bean mixture and cook until al dente.
Add salt to taste.
Purée ladleful of beans set aside and stir into soup.
Consistency should be thick and creamy.