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Cranberry Bean Pasta Fagioli

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soups lunch italian

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Ingredients

5 tablespoons extra-virgin olive oil, plus more for drizzling

5 cloves garlic, smashed

1 small onion, roughly chopped

1/4 teaspoon red pepper flakes, or more to taste

1 teaspoon finely chopped fresh rosemary

1 2-ounce piece pancetta (optional)

5 canned whole San Marzano tomatoes, crushed by hand

Kosher salt

3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberry beans, soaked overnight)

2 bay leaves

1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping

2 cups small pasta, such as shells or ditalini

1 bunch kale, stems and ribs discarded, leaves chopped

1/4 cup roughly chopped fresh parsley

Freshly ground pepper

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