"real Kool" Pasta Fazool (Pasta and Bean Soup)

This is another of my Nonna Theresa's recipes that she brought over from Italy in 1903. Please don't let the addition of anchovies scare you! They DO NOT leave a fishy taste, just a fresh taste of sea salt. The anchovies are ESSENTIAL to the recipe; it is not the same without them. Please follow the recipe exactly and ENJOY!

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1  tablespoon olive oil, plus more for drizzling
• 3  ounces pancetta or 3  ounces bacon, chopped fine
• 1  medium onion, chopped fine
• 1  celery rib, chopped fine
• 4  garlic cloves, minced
• 1  teaspoon dry oregano
• 1⁄4 teaspoon red pepper flakes
• 3  anchovy fillets, minced to a paste
• 1 (28 ounce) can diced tomatoes (with liquid)
• 1  piece parmesan cheese, rind (about 2-inchx5-inch)
• 2 (15 ounce) cans cannellini beans, drained & rinsed
• 4  cups low sodium chicken broth
• 2 1⁄2 cups water
• 1  cup small shell pasta (Ditalini, tubettini,small bowties, etc)
•  ground black pepper
• 1  cup fresh parsley leaves, chopped
•  parmesan cheese, grated

Directions

1. Heat oil in a large Dutch oven until shimmering.
2. Add pancetta and cook until beginning to brown, for 3 to 5 minutes.
3. Add onion and celery. Cook until softened, for 5 to 7 minutes.
4. Add garlic, oregano, red pepper flakes and anchovies.
5. Cook until fragrant, stirring occasionally, for 1 minute.
6. Add diced tomatoes, scraping up any brown bits.
7. Add cheese rind and cannellini beans; bring to a boil; reduce heat to simmer and cook for 10 minutes to blend flavors.
8. Add chicken broth, water and 1 teaspoon salt.
9. Increase heat to a boil; add pasta; cook until al dente.
10. Discard cheese rind.
11. Off heat, stir in parsley and adjust seasonings.
12. Ladle into bowls, drizzle with oil and sprinkle with parsley.
13. Serve immediately, passing the grated parmesan separately.
14. ENJOY!
15. NOTE: DO NOT substitute the cheese rind with grated cheese. It will make the soup gummy! If you can't find rind just omit it.