Italian Pasta and Bean Soup with Orange and Fennel | America's Test Kitchen

Ingredients

• 1 medium bulb fennel
• 1 tablespoon extra-virgin olive oil
• extra-virgin olive oil for drizzling
• 3 ounces pancetta or bacon, chopped fine
• 1 medium onion , chopped fine (about 1 cup)
• 1 medium rib celery , chopped fine (about 2/3 cup)
• 4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon)
• 2 teaspoons grated orange zest
• 1/2 teaspoon fennel seeds
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 3 anchovy fillets , minced to paste (about 1 teaspoon)
• 1 (28-ounce) can diced tomatoes with liquid
• 1 piece Parmesan cheese rind , about 5 inches by 2 inches
• 2 cans (15 ounces each) cannellini beans , drained and rinsed
• 3 1/2 cups low-sodium chicken broth
• Salt
• 8 ounces orzo or other small pasta (ditalini, tubetini, conchigliette)
• 1/4 cup chopped fresh parsley leaves
• Ground black pepper
• 2 ounces grated Parmesan cheese (about 1 cup)