Pasta e Fagioli

4 Servings

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 3 ounces pancetta, chopped fine
• 1 medium onion, chopped fine (about 1 cup)
• 1 rib celery, chopped fine (about 2/3 cup)
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• 3 each anchovy fillets, minced to paste (about 1 teaspoon)
• 1 (28-ounce) can tomatoes, diced with liquid
• 1 piece Parmesan-Reggiano rind, about 5 inches by 2 inches
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 3 ½ cups chicken stock
• salt, to taste
• 4 ounces ditalini
• ¼ cup parsley leaves, chopped
• black pepper
• 2 ounces Parmesan-Reggiano

Method:

1. Heat oil in large pot over medium-high heat.
2. Add pancetta and brown, 3 to 5 minutes.
3. Add onion and celery; sweat, 5 to 7 minutes.
4. Add garlic, oregano, red pepper flakes, and anchovies; cook, about 1 minute.
5. Add tomatoes, scraping up any browned bits from bottom of pan.
6. Add cheese rind and beans.
7. Bring to boil, then reduce heat to low and simmer, 10 minutes.
8. Add chicken stock, 2 1/2 cups water, and 1 teaspoon salt.
9. Increase heat to high and bring to boil.
10. Add pasta and cook until tender, about 10 minutes.
11. Discard cheese rind.
12. Off heat, stir in 3 tablespoons parsley.
13. Adjust seasoning with salt and pepper.
14. Serve.