Pasta e Fagioli (Italian Pasta and Beans)

Pasta e Fagioli
Serves 4.

2 (15-ounce) cans cannellini beans (great northern or cranberry beans work, too)
1/4 cup olive oil
1 clove garlic, crushed 
1 medium red onion, finely diced
1/2 cup (about 3 ounces) finely diced pancetta (or bacon) (optional)
1/4 cup finely chopped fresh parsley
1/8 teaspoon crushed red pepper 
1 stalk celery, finely diced
3 large whole canned tomatoes, crushed with your fingers, or 1 cup halved cherry tomatoes (or other chopped tomato) 
1 quart vegetable or chicken stock (or broth)
1 bay leaf
Kosher salt
Freshly ground black pepper 
1 cup small pasta, like tubetti, ditalini, or small shells (avoid orzo or other tiny pasta)
Extra-virgin olive oil (for drizzling)
Parmesan cheese, grated (for topping soup)

1. Drain the beans through a strainer set over a bowl to catch the bean liquids. Place beans in a medium bowl. Set bean liquid aside.

2. Place a large sauce pan over medium heat and add the oil. When hot, add the garlic, onions, pancetta (if using) and parsley. Cook, stirring often, over medium heat. After 4 minutes, add the crushed red pepper and celery and cook until the onion is translucent, about 4 minutes more. Add the tomatoes and their juices, plus 1 cup of vegetable or chicken stock and a bay leaf. Bring to a boil, and simmer until nearly all of the water has evaporated. Season with a pinch of salt and pepper.

3. Meanwhile, place 1 cup of the beans and 1/2 cup of the reserved bean liquid (if there isn’t enough bean liquid, add a little stock to it to make 1/2 cup total) in a blender. Puree on high until smooth, then transfer to the tomato mixture and stir to combine. Pour the remaining beans and 2 1/2 cups of liquid (start with the remaining bean liquid, if any is left, and then add the stock,) into the tomato mixture. Season with 1 teaspoon kosher salt. Remove the garlic and bay leaf.

4. Bring to a boil, add the pasta, and simmer, stirring often, until the pasta is al dente, about 10 minutes (but check the packaging and taste to make sure it is done.) Taste, adding more salt and pepper as needed

5. Let the bean mixture rest for 5 minutes. It should be a thick porridge. If it's too loose, transfer some liquid to a small pan and boil over high heat until most of the water has evaporated, then return to the beans. If it’s too thick, add more stock or water. Serve in shallow bowls, drizzled with olive oil and grated Parmesan cheese. Recipe by Jill Santopietro.