Pasta Fagioli

1 tablespoon extra-virgin olive oil, plus extra for drizzling

1 onion, chopped fine

1 carrot, peeled and chopped fine

1 ounce pancetta/bacon 

½ teaspoon table salt

¼ teaspoon pepper

1 tablespoon tomato paste

1/2 can Diced Tomatoes

2 garlic cloves, minced

⅛ teaspoon red pepper flakes

1 Bay leaf

Pinch of Thyme

Pinch of Basil

Pinch of Rosemary

2 cups chicken broth

1 (15-ounce) can cannellini beans, undrained

½ cup ditalini

¼ cup grated Parmesan cheese, plus extra for serving

¼ cup finely chopped fresh basil

Heat oil in medium saucepan over medium heat until shimmering. Add onion, carrot, pancetta, salt, and pepper and cook until vegetables are softened, 6 to 8 minutes.

Add tomato paste, garlic, and pepper flakes and cook until fragrant, about 2 minutes. Stir in broth and beans and their liquid, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until liquid has thickened slightly, about 10 minutes.

Increase heat to medium and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, 10 to 12 minutes. Off heat, stir in Parmesan and basil. Serve, drizzling with extra oil and passing extra Parmesan separately.