If you look at the dried beans and they overwhelm you, soak them. Rome wasn’t built in a day.
The day after, think French. Saute a leek with a yellow onion, some carrot and a bit of celery with a little sea salt and a bouquet garni in the most beautiful olive oil that you can get your hands on. When they are too delicious to consider soaking with a soup they are done. Add a finely chopped yukon gold potato and give it some heat until it sticks to the pan. Add water and bring to a simmer until the potatoes are tender. Season with salt. Let it rest in the fridge. The next day, wake your beans up. Give them a shower of cold fresh water and then let them simmer with a tomato, a sprig of parsley, a sprig thyme, a bay leaf, a spill of olive oil and a good dose of sea salt. Cover. When they are tender, smash a few with a fork. Add them to the vegetables you have on hold. Add a few spoonfuls of the cooking liquid along with a cored, seeded and chopped fresh tomato and a few chopped green beans. Add a handful of ditalini and cook them until just tender. There is no use holding back on the pistou. You need it.
Smash basil leaves with fresh garlic and a few drops of olive oil. Smash in a few pignoli if you have them, but don’t worry if you don’t. Add a grating of Parmesan and then slowly whisk in more olive oil. Taste for salt. You may even need a tiny bit of lemon zest, or cream, depending on which way you’re sailing.
Spoon plenty of soup over a piece of toasty crusted bread, and top w/pistou.