Pasta E Fagioli

1. Heat oil in Dutch oven over medium-high heat until shimmering. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add onion and celery and cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add garlic, oregano, pepper flakes, and anchovies and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes, scraping up any browned bits from bottom of pan. Add Parmesan rind and beans and bring to boil, then reduce heat to low and simmer to blend flavors, 10 minutes.
2. Add chicken broth, water, and 1 teaspoon salt to pot. Increase heat to high and bring to boil. Add pasta and cook until al dente, about 10 minutes.
3. Remove and discard Parmesan rind. Off heat, stir in 3 tablespoons parsley and season with salt and pepper to taste. Ladle soup into bowls, drizzle with olive oil and sprinkle with remaining parsley. Serve immediately, passing grated Parmesan separately.
   TO MAKE AHEAD: Soup can be prepared through step 1 and refrigerated for up to 3 days. When ready to serve, discard Parmesan rind, add liquid, bring soup to a boil, and proceed with recipe.

ITALIAN PASTA AND BEAN SOUP WITH ORANGE AND FENNEL
Ditalini and orzo are especially good pasta shapes for this variation.
Trim stalks from 1 fennel bulb (12 ounces), then halve and core. Slice bulb lengthwise into 1⁄4-inch-thick strips, then chop fine. Cook fennel along with onion and celery and add 2 teaspoons grated orange zest and 1⁄2 teaspoon fennel seeds along with garlic, oregano, pepper flakes, and anchovies in step 1.