Zuppa di pasta e fagioli

Hearty and warming. I usually don't like pasta that get all fat and soggy, but in this soup it actually works. The starch from the pasta cooking in the soup makes the broth wonderfully silky, and the soft pasta works well with the beans.

1 Tbsp. olive oil, plus more for drizzling

5 slices bacon (70gr), cut into lardons 

5 cloves garlic, smashed

1 small onion, roughly chopped

¼ tsp red pepper flakes, or more to taste

1 sprig finely chopped fresh rosemary

5 fresh plum tomatoes (10oz/285mg) or ½ canned, diced  

1 lb dry beans

    -  or 3 pounds fresh, shelled, preferably cranberry/borlotti beans

    -  for dried any larger bean like pinto or romano

6 cups water 

6 cups beef broth

2 bay leaves

1 piece parmesan cheese rind

1 tsp salt, to taste

½ cup (1oz/128g) grated parmesan, and more for topping

8 oz small pasta such as shells or ditalini or orzo

1 bunch (4 to 8oz) kale and/or chard, stems and ribs sliced thin, leaves chopped 

¼ cup roughly chopped fresh parsley

2 Tbsps. olive oil, plus more for drizzling

Lots of freshly ground pepper

OPTIONAL - Fresh Croutons

1. Heat the oil in a large pot (this makes lots of soup) and render the bacon until it's crispy.
2. Add the garlic, onion, red pepper flakes and rosemary. Cook until the onions soften.
3. Stir in the tomatoes and cook until they start to release their juices. 
4. Add the beans, water, broth, bay leaves and parmesan rind and kale stems and salt. Bring to a boil, then reduce to a simmer and cook, uncovered, until the beans are tender, 1 hour 30 minutes to 2 hours.
5. Return the soup to a boil. Add the kale/chard leaves and the pasta and cook until the pasta is cooked.  
6. The soup should be thick and creamy; if too thick, thin with water until you get the consistency you want.
7. Remove the bay leaves and parmesan rind; add the salt, the grated parmesan, parsley and remaining 2 Tbsps. olive oil. Adjust seasoning to taste. Top with more olive oil and parmesan and a few grinds of black pepper.
8. Optional 'croutons'. These are not true croutons, just a quick and dirty version. Figure for 1 slice per bowl of soup. Double toast some bread until pretty dry (but not completely), butter while hot, and chop up with a knife. Garnish each bowl of soup.