Step 1

Add the beans to a large pot. Cover with 1 to 2 inches of water and let soak for at least 8 hours but preferably overnight. Drain and rinse, then set aside.

Step 2

In a large pot over medium heat, add the bacon and cook until crisp, 8 to 10 minutes. Remove with a slotted spoon. Add the onions, carrots, celery, garlic and red pepper flakes. Cook to soften, 3 to 4 minutes. Add the wine and bring to a boil, scraping the pan. Add the stock, tomatoes, Italian seasoning and rinsed beans. Season with the salt and pepper and bring to a boil. Reduce to a simmer, then cover and cook until the beans are tender, 2 to 2 1/2 hours. Taste and adjust the seasoning as needed.

Step 3

To serve, place some cooked rice in a serving bowl, then ladle in the soup and garnish with the reserved bacon and freshly grated Parmesan, along with a slice of sourdough bread.