EFK Pasta e Fagioli

Ingredients

1 tablespoon extra-virgin olive oil

4 ounces pancetta, diced

1 medium yellow onion, diced

1 medium carrot, diced

1 celery stalk, diced

3 garlic cloves, minced

2 tablespoons tomato paste

1 teaspoon chopped fresh rosemary

1 bay leaf

2 (15-ounce) cans cannellini beans, drained and rinsed

5 cups low-sodium chicken broth

8 ounces ditalini or small elbow pasta

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes, optional

1/2 cup finely grated Parmesan, plus more for serving

2 tablespoons chopped flat-leaf parsley

Directions

Heat the olive oil in a Dutch oven over medium heat. Add the pancetta and cook until the fat renders and the edges begin to brown, 5 to 6 minutes. Add the onion, carrot, and celery and cook until tender, 7 to 8 minutes. Stir in the garlic, tomato paste, and rosemary and cook 1 minute. Add the bay leaf, beans, and broth and bring to a simmer. Mash about 3/4 cup of the beans against the side of the pot for a naturally creamy broth. Stir in the pasta, salt, pepper, and red pepper flakes. Simmer, stirring frequently, until the pasta is al dente, about 9 to 11 minutes. Remove the bay leaf. Stir in the Parmesan and parsley, then rest 5 minutes before serving. Add broth or hot water as needed if the soup thickens while standing.