Pasta Fazool

1. In a large Dutch oven, cook the pancetta over medium heat, while stirring it occasionally till the fat has rendered and pancetta itself has become crisp. Lay out paper towels and take the pancetta out of the pan and put it on the towels to allow them to drain.
2. To the pot, with the fat still contained inside it, add red pepper flakes, Italian seasoning, onion, and some salt. Saute the mixture, for 8 – 10 minutes, till you see the onions turning translucent. Once that is done, add garlic to the pot and saute until you can smell the fragrance of the mixture.
3. Add white wine to the pot to deglaze it, and bring the wine infused mixture to a simmer. After this, add chicken stock, beans, tomatoes, and a cup of water to the pot. Turn the heat up to medium-high and bring the mixture to a boil. Soon after, bring the heat down and let the mixture simmer till it thickens.
4. Puree the soup in a blender making sure to keep the beans intact. Empty the puree mixture from the blender back into the pot. Add pasta to it and cook it for 8 – 10 minutes. Add the pancetta, parmesan, and basil to the mixture, and process to season it to taste.
5. Take the mixture out of the pot and into the plate, garnishing it with parmesan and basil.

Trivia:

Did you know that Pasta was first eaten in China and not Italy? Considering the numerous pasta dishes emerging from Italy, it might be natural to think that the first recorded consumption of pasta was here. But, in fact, the earliest recorded history of pasta consumption was in 5000 B.C. China. Pasta was introduced to the Italians in the 12th century by famed explorer Marco Polo.