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Ingredients
  • 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 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
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