Pasta E Fagioli

Rating: 4 of 5

Notes: Instead of using the allotted cooking time, I let the soup simmer (with a lid on) until the rest of dinner was almost ready. I did not add the pasta at the said time; I added it 10 min before the rest of the meal was done. I wish it had had a little bit more flavor. Will add a little bit more spice next time :D

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 3 slices of bacon (1 peppered, 2 black forest)
• 1 medium onion , chopped fine (about 1 cup)
• 1 medium rib celery , chopped fine (about 2/3 cup)
• 4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon)
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1 (28-ounce) can diced tomatoes with liquid
• 1 piece Parmesan cheese rind , about 5 inches by 2 inches
• 2 cans (15 ounces each) cannellini beans , drained and rinsed
• 3 1/2 cups low-sodium chicken broth
• Salt
• 8 ounces orzo or other small pasta
• 1/4 cup chopped fresh parsley leaves
• Ground black pepper
• 2 ounces grated Parmesan cheese (about 1 cup)

Directions:
      1. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add onion and celery; cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add garlic, oregano, red pepper flakes, and anchovies; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, scraping up any browned bits from bottom of pan. Add cheese rind and beans; bring to boil, then reduce heat to low and simmer to blend flavors, 10 minutes. Add chicken broth, 2 1/2 cups water, and 1 teaspoon salt; increase heat to high and bring to boil. Add pasta and cook until tender, about 10 minutes (refer to package instructions to better estimate pasta cooking time).
      2. Discard cheese rind. Off heat, stir in 3 tablespoons parsley; adjust seasoning with salt and pepper. Ladle soup into individual bowls; drizzle each serving with olive oil and sprinkle with a portion of remaining parsley. Serve immediately, passing grated Parmesan separately.