The flavor of this pasta fagioli is so haunting and the texture so voluptuous that you'll wonder how such modest ingredients could conspire to create something so indulgent. And what makes it successful as a make-ahead main is that the pasta is cooked separately. I make vats of the bean soup ahead, then each time I reheat a portion, I boil up a fresh batch of dried pasta so the al dente texture balances the creaminess of the soup.
·Beans can be cooked in about one third of the time in a 6- to 8-quart pressure cooker. Follow recipe, sautéing vegetables in pressure cooker, uncovered, then adding beans with soaking liquid and cheese rind (if using). Seal pressure cooker with lid and cook at high pressure, according to manufacturer's instructions, until beans are tender, 45 minutes to 1 hour. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
·Soup, without pasta, can be made ahead and chilled, uncovered, until completely cooled, then covered up to 1 week, or frozen 3 months. Soup thickens considerably as it stands, so thin with water when reheating over moderately low heat.
