Pasta e Fagioli with Marcella Beans

Ingredients

• 1½ tablespoons table salt for brining
• 1 pound (2½ cups) dried Marcella beans, picked over and rinsed
• 2 tablespoons extra-virgin olive oil
• 2 onions, chopped fine
• 2 carrots, chopped fine
• 2 celery ribs, chopped fine
• 4 ounces pancetta, chopped fine
• ½ teaspoon table salt
• ½ teaspoon pepper
• 2 tablespoons tomato paste
• 4 garlic cloves, minced
• 2 teaspoons minced fresh rosemary or ¾ teaspoon dried
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• ¼ teaspoon red pepper flakes
• ⅛ teaspoon sugar
• 1 (14.5-ounce) can diced tomatoes
• 4 cups chicken broth
• 8 ounces ditalini
• 2 teaspoons lemon juice
• 3 tablespoons chopped fresh parsley
• 2 ounces Parmesan cheese, grated (1 cup)