Pasta e Fagioli | Tyler's recipe book

Ingredients

• 2 , (15-ounce) cans cannellini beans, rinsed, divided
• 1 cup, water
• 2 tablespoons, extra-virgin olive oil, plus extra for drizzling
• 2 , onions, chopped fine
• 2 , carrots, peeled and chopped fine
• 1 , celery rib, chopped fine
• 2 ounces, pancetta, chopped fine
• 3/4 teaspoon, salt
• 1/2 teaspoon, pepper
• 2 tablespoons, tomato paste
• 4 , garlic cloves, minced
• 1/4 teaspoon, red pepper flakes (optional)
• 4 cups, chicken broth
• 4 ounces (1 cup), ditalini
• 2 ounces, Parmesan cheese, grated (1 cup), plus extra for serving
• 1/2 cup, finely chopped fresh basil