Preparation Method
- Place the bacon in a Dutch oven over medium-low heat. Cook until the fat renders and the bacon is browned, 8 to 10 minutes. Transfer the bacon to a paper towel–lined plate. Add the onion, carrot, and celery and cook until the vegetables are soft, about 8 minutes. Stir in the garlic and red pepper flakes and cook, stirring, until fragrant, 1 to 2 minutes more.
- Add the stock, beans, oregano, and the cheese rind (if using). Increase the heat to high, bring to a boil, then reduce heat to low, and simmer for 20 minutes.
- Add the tomato, bacon, and pasta and seasonwith salt and pepper. Increase the heat to medium-high and cook until the pasta is al dente, about 10 minutes (or according to package directions), adding water if necessary to bring the soup to the desired consistency. Turn off the heat and let the soup stand for 5 minutes.
- Stir in 3 tablespoons of the parsley. Serve with the remaining 1 tablespoon parsley, and the scallions, black pepper, and a drizzle of olive oil. Serve with the grated Parmigiano-Reggiano.
