Reply #4: Pasta "Fazool"

[SOteric]

Pasta E Fagioli

Makes about 4 Quarts

1 Tablespoon really good extra-virgin olive oil, plus more for drizzling
3 ounces pancetta (you can use bacon), chopped fine
1 medium onion, fine dice (about 1 cup)
1 celery rib, find dice (about 2/3 cup)
4 medium garlic cloves, minced
1 teaspoon red pepper flakes
3 anchovy filets, minced to a paste
1 28 oz can diced tomatoes with liquid
1 piece of Parmesan cheese rind, about 5" x 2"
2 lbs rinsed and soaked cannellini beans (you can used canned, if you must)
3 1/2 cups chicken broth, preferably homemade, but otherwise - use low sodium
8 ounces ditalini or orzo
1/4 cup fresh parsley leaves, chopped
Ground black pepper to taste
2 oz grated Parmesan cheese

Heat the oil in a large Dutch oven over medium high heat until shimmering but not smoking. Add pancetta and cook, stirring occasionally, until just beginning to brown, 3-5 minutes. Add onion and celery, -cook stirring occasionally, until vegetables are softened (5-7 minutes). Add garlic, oregano, red pepper flakes, and anchovies; cook, stirring constantly until fragrant. Add tomatoes, scraping up any browned bits from the bottom of the pan. Add the cheese rind and beans. Bring to a bil, then reduce the heat to low and simmer for 10 minutes to blend the flavours.

Add chicken broth, 2 1/2 cups of water, and 1 teaspoon salt; increase heat to high and bring to a boil. Add the pasta and cook until tender, about 10 minutes.

Discard the cheese rind. Remove the soup from heat and stir in 3 Tablespoons parsley. Adjust the seasonings with salt and pepper. Ladle the soup into individual bowls, drizzle each serving with olive oil and sprinkle with a protion of the remaining parsley. Serve immediately and pass the grated Parmesan.

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