EFK Pasta e Fagioli

Directions

1. 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.