Pasta fagioli with cranberry beans

Ingredients:

• 5 tbsp extra-virgin olive oil + extra for drizzling
• 5 cloves garlic, crushed
• 1 small onion, coarsely chopped
• 1/4 tsp red pepper flakes, or to taste
• 1 teaspoon finely chopped fresh rosemary
• 1 slice of pancetta weighing 60 g (optional)
• 5 canned whole San Marzano tomatoes, crushed by hand
• 1.2 kg fresh cranberries, peeled (or 1 cup dried cranberries, soaked overnight in water)
• 2 bay leaves
• 1 parmesan rind + 0.5 cup grated parmesan, plus extra for serving
• 2 cups fine pasta, such as shells or ditalini
• 1 bunch kale, stems and veins trimmed, leaves chopped
• 1/4 cup coarsely chopped fresh parsley

Preparation:

1. In a large saucepan, heat 3 tablespoons of olive oil over medium heat. Add the garlic, onion, red pepper, rosemary, and pancetta, if using, and cook for 2 minutes. Add the tomatoes and cook for another 2 minutes, seasoning with salt to taste. Add the beans, 3 quarts of water, bay leaf, and Parmesan rind. Cover and bring to a boil, then reduce heat to low and simmer until the beans are tender, 1 1/2 to 2 hours.
2. Remove the lid and bring the beans to a vigorous boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, another 5-6 minutes. The soup should be thick and creamy; thin with water if necessary.
3. Remove the bay leaf, Parmesan rind, and pancetta, if using. Add the grated Parmesan, parsley, and the remaining 2 tablespoons olive oil; season with salt and pepper to taste. Drizzle with olive oil and sprinkle with grated Parmesan.