1. Heat the oil in a large pot over medium-high heat, then add the pancetta and saute until lightly browned. Add the onion and celery, continue cooking, stirring occasionally, until softened, about 5 minutes. Add the garlic, oregano, and pepper flakes, saute on minute. 2. Add the tomatoes and deglaze the bottom of the pan. Add cheese rind, beans, and simmer 10 minutes. Add the stock and water, bring to a boil, then add pasta and cook until tender, according to package directions. 3. Remove from heat and discard cheese rind. Add parsley and black pepper, adjust seasoning, and serve in individual bowls, drizzled with a small amount of extra-virgin olive oil. ---------------------------------------------------------------------------
Nutrition
Ingredients
