Authentic Pasta Fagioli Recipe

Puree one of the cans of beans with 1 cup of chicken broth or stock in a blender until smooth. For more texture, only pulse shortly.
Drain and rinse the other two cans of beans and set them aside.
Heat a dutch oven or large pot with the olive oil over medium heat on the stove top.
Add the diced pancetta and saute for 3-5 minutes until the pieces are browned and lightly crispy.
Add the garlic, rosemary and red pepper flakes and saute for an additional minute.
Carefully add in the reserved bean puree, whole beans, remaining chicken broth and tomatoes and stir to combine.
Increase the heat to medium high and bring the mixture to a boil.
Stir in the shell pasta and let it cook, while stirring occasionally for 10-12 minutes until the pasta is al dente.
Serve the soup hot topped with the pecorino romano cheese, if desired.