Bread Crumb Dumplings and Bean Stew with Parsley-Speck Pesto

Ingredients

• 1½ cups all purpose flour, plus more for dusting
• 1 cup dried bread crumbs
• 2 tsp. kosher salt
• 1 cup boiling water, plus more as needed
• 1½ cups packed parsley leaves
• 2/3 cup olive oil
• ¼ tsp. crushed red chile flakes
• 2 cloves garlic
• 2 oz. speck, minced
• ¼ cup finely grated parmesan
• Kosher salt, to taste
• 2 tbsp. olive oil
• 2 tbsp. rosemary leaves
• 1 (4-oz.) piece lardo or pancetta, cut into ¼" pieces
• 1 bay leaf
• 1 carrot, minced
• 1 small yellow onion, minced
• ½ cup dry red wine
• 8 cups beef or vegetable stock
• 1¼ cups dried borlotti or cranberry beans, soaked overnight and drained
• 2 tbsp. minced parsley
• ½ cup finely grated parmesan, plus more for serving
• 6 tbsp. unsalted butter, cubed
• 1 (16-oz.) whole peeled tomatoes, puréed