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Drain one can of the beans, set aside.
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In a large soup pot, warm the olive oil. Add the onion and pancetta (4 slices of bacon, diced, can substitute for the pancetta) and saute until onions are golden, about 5 minutes.
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Add the garlic and saute an additional 5 minutes.
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Transfer the sauteed ingredients to a blender or food processor and the add the other two cans of beans, including the liquid.
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Puree the mixture until smooth.
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Add the pureed mixture back to the soup pot, add the drained beans, the chicken and beef broth, salt, crushed tomatoes, sliced grape tomatoes, diced tomatoes, cheese rind, savory, parsley and basil. Bring to a slow boil.
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Once gently boiling, add the pasta and cook until al dente, stir occasionally so nothing sticks together or to the pot.
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Once the pasta is cooked, remove from heat. Taste and add more salt if needed.
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Spoon into a soup bowl, top with red pepper flakes and the grated cheese, to taste.
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Mangia!