Prepare Borlotti Bean according to on-pack preparation instructions and soak overnight. Drain and set aside.
Heat the oil in a large pot and add onion, pancetta, carrot, celery and garlic, cooking until onion is just tender.
Pour in the stock, borlotti beans, potatoes and herbs. Bring to the boil and simmer for approximately 30 minutes until potatoes and beans are tender.
Add tomatoes and covolo nero. Cook for a further 5 minutes until tender. Season to taste.
Rub toasts with cut garlic and serve with soup.