Pasta e Fagioli

Instructions

1. In a large pot, render pancetta in olive oil over medium heat until crispy. Add onion, celery, and carrot and cook until soft, about 8 minutes. Add garlic and cook one minute more.
2. Add tomatoes, broth, rosemary sprigs, Parmigiano rind if using, and one can of beans. Bring to a simmer and cook 15 minutes.
3. Mash or blend about half the second can of beans into a paste and stir it in — this thickens the soup beautifully and makes it almost creamy. Add the remaining whole beans.
4. Add pasta directly to the pot and cook until al dente, stirring often so it doesn't stick. Remove rosemary sprigs and Parmigiano rind. Season generously with salt, pepper, and a pinch of red pepper flakes. Serve with a drizzle of good olive oil.