Pasta "Fazool"

This is Jeff Mauro's recipe for pasta fazool as posted in the October 2014 issue of Food Network magazine.  This is one of my favorite soups.  My Mom and I have been looking for a recipe for our beloved pasta fagioli for a while.  This might be a good candidate; promise to report back.

6oz. pancetta, diced
1 small yellow onion, finely diced
1 tsp. dried Italian seasoning
1/2 tsp. red pepper flakes
Kosher salt
3 cloves garlic, minced
1/4 C. dry white wine
2 C. chicken stock
2 15oz. cans cannellini beans, drained and rinsed
1 15oz. can crushed tomatoes
3/4 C. ditalini or other small pasta
1 C. grated parmesan cheese
1 C. roughly chopped fresh basil

Cook the pancetta in a large Dutch oven over meidum heat, stirring occasionally until the fat has rendered and the pancetta is crisp, about 5 minutes.  Remove the pancetta to paper towels to drain, reserving the fat in the pot.

Add the onion, Italian seasoning, red pepper flakes and a couple of pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes.  Add the garlic and saute until fragrant (about 15 seconds).

Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon.

Add the chicken stock, beans, tomatoes, and 1 C. water to the pot.  Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about 30 minutes.

Puree the soup with an immersion blender, about 30 seconds, keeping half of the beans intact.  Add the pasta and cook until until al dente, 8 to 12 minutes.  Stir in the pancetta and half each of the parmesan and basil.  Adjust the seasoning if necessary and garnish with the remaining parmesan and basil.