2 (15-ounce) cans cannellini beans, rinsed, divided

1 cup water

2 tablespoons extra-virgin olive oil, plus extra for drizzling

2 onions, chopped fine

2 carrots, peeled and chopped fine

1 celery rib, chopped fine

2 ounces pancetta, chopped fine

¾ teaspoon table salt

½ teaspoon pepper

2 tablespoons tomato paste

4 garlic cloves, minced

¼ teaspoon red pepper flakes (optional)

4 cups chicken broth

4 ounces (1 cup) ditalini

2 ounces Parmesan cheese, grated (1 cup), plus extra for

serving

½ cup finely chopped fresh basil

1. Process 1 can of beans and water in food processor until

   smooth, about 30 seconds. Set aside.

2. Heat oil in large saucepan over medium heat until

   shimmering. Add onions, carrots, celery, pancetta, salt, and

   pepper and cook until vegetables are softened, about 10

   minutes.

3. Add tomato paste; garlic; and pepper flakes, if using,

   and cook until fragrant, about 2 minutes. Stir in broth,

   pureed bean mixture, and remaining can of beans. Bring

   to boil, reduce heat to medium-low, and simmer, stirring

   occasionally, until flavors have melded, about 10 minutes.

4. Increase heat to medium and bring to boil. Add pasta

and cook, stirring occasionally, until pasta is al dente,

about 12 minutes. Off heat, stir in Parmesan and basil.

Serve, drizzled with extra oil and passing extra Parmesan

separately.

TO MAKE AHEAD: At end of step 3, let soup cool completely.

Refrigerate soup for up to 2 days or freeze for up to 1 month.

If frozen, let soup thaw completely in refrigerator before

reheating. To serve, bring soup to boil and continue with

step 4.