Pasta Fagioli

• 1 tablespoon extra virgin olive oil
• extra virgin olive oil, for drizzling
• 3 ounces pancetta or 3 ounces bacon, chopped fine
• 1 cup finely chopped onion (1 medium onion)
• 23 cup chopped celery
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 14 teaspoon red pepper flakes
• 3 anchovy fillets, minced to paste
• 1 (28 ounce) can diced tomatoes with juice
• 1 piece parmesan cheese, rind
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 3 12 cups low sodium chicken broth
• table salt
• 2 12 water
• 8 ounces small tubed pasta (the smaller the better)
• 14 cup chopped fresh parsley leaves
• ground black pepper
• 2 ounces grated parmesan cheese

1. Brown the pancetta in the olive oil.
2. Add the onion and celery and cook until translucent.
3. Add the garlic, oregano, red pepper flakes, and anchovies.
4. Saute until the aroma blooms.
5. Add the tomatoes with their liquid.
6. Heat to blend.
7. Add the cheese rind and beans.
8. Cook for about 10 minutes.
9. Add the water, chicken broth and heat.
10. Add the pasta and cook according to the directions on the pasta packaging.
11. Finish with parsley salt and pepper and a bit more olive oil.

extra virgin olive oil, extra virgin olive oil, pancetta, onion, celery, garlic, oregano, red pepper, anchovy, tomatoes, parmesan cheese, cannellini beans, chicken broth, salt, water, pasta, parsley, ground black pepper, parmesan cheese

Taken from www.food.com/recipe/pasta-fagioli-269930 (may not work)