Pasta e Fagiole

On a cold winter weekend day with flurries predicted wanted to make a warm comfort soup for lunch.  Searched for pasta fagiole recipes and found this recipe on Italian food forever website   noted that it can also be called pasta fazool which is what I remember it being called in Boston growing up. The drizzle of EVOO over the top to serve is key and really adds to taste. I forgot to add the red pepper flakes but didn't miss it. It was a very 'thick' soup but really more like a stew especially for the leftovers!! We will make this again!

3 Tablespoons of Olive Oil
2 Large Garlic Cloves, Minced
1 Large Carrot, Finely Chopped
2 Celery Stalks, Finely Chopped
1 Small Onion, Finely Chopped
1/3 Cup Finely Chopped Pancetta or Bacon (Optional)
14 Ounce Can Chopped Tomatoes
1 Quart Chicken Broth
2 (14 Ounce) cans Cannellini Beans (drained and rinsed)
1 1/4 Cup Small Pasta (Tubettini or Ditalini)
1/3 Cup Chopped Fresh Parsley
Salt & Pepper
Dash Of Red Pepper Flakes (oops forgot!)
To Serve: 
Good Quality Olive Oil
Shaved Parmesan Cheese
Fresh Chopped Parsley

Heat the oil in a large heavy pot, then cook the onion, carrot, pancetta, and celery until soft.
Add the garlic and cook another minute.
Pour in the broth, beans and chopped tomatoes, and cook for 15 minutes.
Remove a few scoops of the bean mixture and puree or mash, then return to the pot.
Add the pasta, chopped parsley and seasonings. (remember the red paper flakes)
Cook until the pasta is cooked al dente.
Serve in bowls topped with a drizzle of olive oil, the shaved cheese and a sprinkling of chopped parsley.