"real Kool" Pasta Fazool (pasta And Bean Soup)

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil, plus more for drizzling
• 3 ounces pancetta or 3 ounces bacon, chopped fine
• 1 medium onion, chopped fine
• 1 celery rib, chopped fine
• 4 garlic cloves, minced
• 1 teaspoon dry oregano
• 1/4 teaspoon red pepper flakes
• 3 anchovy fillets, minced to a paste
• 1 (28 ounce) can diced tomatoes (with liquid)
• 1 piece parmesan cheese, rind (about 2-inchx5-inch)
• 2 (15 ounce) cans cannellini beans, drained & rinsed
• 4 cups low sodium chicken broth
• 2 1/2 cups water
• 1 cup small shell pasta (ditalini, tubettini,small bowties, etc)
• ground black pepper
• 1 cup fresh parsley leaves, chopped
• parmesan cheese, grated

Recipe

• 1 heat oil in a large dutch oven until shimmering.
• 2 add pancetta and cook until beginning to brown, for 3 to 5 minutes.
• 3 add onion and celery. cook until softened, for 5 to 7 minutes.
• 4 add garlic, oregano, red pepper flakes and anchovies.
• 5 cook until fragrant, stirring occasionally, for 1 minute.
• 6 add diced tomatoes, scraping up any brown bits.
• 7 add cheese rind and cannellini beans; bring to a boil; reduce heat to simmer and cook for 10 minutes to blend flavors.
• 8 add chicken broth, water and 1 teaspoon salt.
• 9 increase heat to a boil; add pasta; cook until al dente.
• 10 discard cheese rind.
• 11 off heat, stir in parsley and adjust seasonings.
• 12 ladle into bowls, drizzle with oil and sprinkle with parsley.
• 13 serve immediately, passing the grated parmesan separately.
• 14 enjoy!
• 15 note: do not substitute the cheese rind with grated cheese. it will make the soup gummy! if you can't find rind just omit it.