Barefoot Contessa Pasta Fagioli with Beans and Pancetta (Easy 75-Min Recipe)

Ingredients

• 1 large onion, diced
• 1 tablespoon minced garlic (about 3 cloves)
• 6 ounces pancetta, cut into 1/4-inch cubes
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1 (16-ounce) package Goya 16 Bean Soup Blend
• 4 to 6 cups chicken broth
• 1 cup dry red wine
• 1 (28-ounce) can crushed San Marzano tomatoes
• 1 cup small pasta shapes, such as ditalini or tubettini
• 1 bay leaf
• 1 teaspoon smoked paprika
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/4 teaspoon red pepper flakes
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
• 1 tablespoon high-quality red wine vinegar
• Fresh basil leaves, julienned