Paste e Fagioli (Pasta and Bean Soup)

Servings: 4

Ingredients:

• 1 tablespoon, il Fustino extra virgin olive oil
• 3 ounces, pancetta or bacon (3 slices) – chopped fine
• 1 medium, onion – chopped fine
• 1 celery rib – chopped fine
• 4 cloves, garlic – minced
• 1 teaspoon, dried oregano
• 1/4 teaspoon, red pepper flakes
• 3 anchovy fillets – minced to a paste
• 1 28 ounce can, diced tomatoes
• 1 piece, parmesan cheese rind (about 5 by 2 inches)
• 2 cans, cannellini beans – drained and rinsed
• 3 1/2 cups, low sodium chicken broth
• 2 1/2 cups, water
• salt – to taste
• 8 ounces, small pasta (Tubetini, Orzo, etc.)
• 1/4 cup, parsley – chopped
• ground black pepper – to taste
• 3 ounces, parmesan cheese – freshly grated

Directions:

Heat oil in heavy bottomed stockpot or Dutch oven over medium heat until shimmering.

Add pancetta and cook, stirring occasionally, until it begins to brown, 3 to 5 minutes. Add the onion and celery; cook, stirring occasionally until softened, about 5 to 7 minutes.

Add garlic, oregano, red pepper flakes, and anchovies; cook stirring constantly, until fragrant, about 1 minute.

Add tomatoes with their liquid and deglaze. Add cheese rind and beans; bring to a boil, then reduce the heat to low and simmer to blend the flavors, 10 minutes.

Add chicken broth, water, and 1 teaspoon salt, increase heat to high and bring to a boil.

Add pasta and cook until tender, about 10 minutes.

Discard the cheese rind. Off the heat stir in 3 tablespoons of the parsley; adjust seasonings with salt and pepper to taste.

Ladle the soup into individual bowls; drizzle each serving with olive oil and sprinkle each with a portion of the remaining parsley.

Serve immediately passing the grated Parmesan separately.