Pasta e Fagioli

Ingredients

• For the Topping:
• 2 oz. prosciutto, diced (about 1/2 cup)
• 3 Tbsp. olive oil, divided
• 1 cup Panko bread crumbs
• 1/4 cup Parmesan cheese, shredded
• 1/4 cup minced fresh parsley
• 1 tsp. lemon zest
• For the soup:
• 1 cup dry small pasta shells (once cooked, you’ll want to reserve 1 1/2 cups of the cooking liquid)
• 2 cups onion, diced
• 3 cloves garlic, minced
• 1/2 Tbsp. crushed dried rosemary
• 1 tsp. anchovy paste (you can usually find this near the tuna in your grocery store)
• 1/2 tsp. red pepper flakes
• 1/4 cup dry white wine
• 2 1/2 cups chicken broth
• 1 (28 oz.) can diced tomatoes in juice
• 2 (15 oz.) cans cannellini or other white beans, drained and rinsed
• salt and pepper to taste