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Cranberry Bean Pasta Fagioli
 Ingredients5 tablespoons extra-virgin olive oil, plus more for drizzling 5 cloves garlic, smashed 1 small onion, roughly chopped 1/4 teaspoon red pepper flakes, or more to taste 1 teaspoon finely chopped fresh rosemary 1 2-ounce piece pancetta (optional) 5 canned whole San Marzano tomatoes, crushed by hand Kosher salt 3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberry beans, soaked overnight) 2 bay leaves 1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping 2 cups small pasta, such as shells or ditalini 1 bunch kale, stems and ribs discarded, leaves chopped 1/4 cup roughly chopped fresh parsley Freshly ground pepper Directions Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours. Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.) Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan. Photograph by Tina Rupp  Cranberry Bean 
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