Pasta e Fagioli

Adapted from Americas Test Kitchen

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• 2 (15-ounce) cans cannelloni beans, separated
• 1 cup water
• 2 tablespoons extra-virgin olive oil
• 2 onions, diced
• 2 carrots, diced
• 1 celery stalk, diced
• 2 ounces pancetta, diced
• 3/4 teaspoon salt
• 1/2 teaspoon freshly cracked pepper
• 2 tablespoons tomato paste
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes (optional)
• 4 cups chicken broth
• 1 cup (4 oz) ditalini pasta or other small pasta
• 1 cup (2 oz) Parmesan cheese, grated
• 1/2 cups chopped fresh basil

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1. Add 1 can beans to a strainer and rinse well. Add beans to food processor and blend until smooth. Set aside.
2. Add the other can of beans to the strainer and rinse well. Set aside.
3. Heat oil in large saucepan over medium heat.  Add onions, carrots, celery, pancetta, salt, and pepper; cook about 10 minutes or until vegetables are softened.
4. Add tomato paste, garlic, and pepper flakes; cook for 2 minutes.  
5. Add chicken broth, whole beans, and pureed beans. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, about 10 minutes.
6. Increase heat to medium and bring to boil.  Add pasta and cook, stirring occasionally, until pasta  is al dente, about 12 minutes.  
7. Turn off the heat and stir in Parmesan and basil.  
8. Serve, drizzled with extra oil and passing extra Parmesan separately.