| 100g Pancetta, (Finely Chopped) | |
| 1 Onion (Finely Chopped) | |
| 1 Fennel Bulb (Finely Chopped - Stalks and Core removed) | |
| 1 Celery Stalk (Minced) | |
| 4 Garlic Cloves (Minced) | |
| 3 Anchovy Fillets (Minced) | |
| 1 EL Fresh Oregano (Minced) | |
| 2 TL Orange Zest | |
| 1/2 TL Fennel Seeds | |
| 1/4 TL Red Pepper Flakes | |
| 1 Can (800ml) Diced Tomatoes | |
| 1 Parmesan Cheese Rind (Plus more for Serving) | |
| 850 ml Chicken Broth | |
| 600ml Water | |
| 250ml Orzo | |
| 1 Bund Parsley (Chopped) |
| 1. | Heat oil in Dutch oven over medium-high heat until shimmering. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Stir in onion, fennel, and celery and cook until vegetables are softened, 5 to 7 minutes. Stir in garlic, anchovies, oregano, orange zest, fennel seeds, and pepper flakes and cook until fragrant, about 1 minute. |
| 2. | Stir in tomatoes and their juice, scraping up any browned bits. Stir in Parmesan rind and beans, bring to simmer, and cook until flavors meld, about 10 minutes. |
| 3. | Stir in broth, water, and 1 teaspoon salt. Increase heat to high and bring to boil. Stir in pasta and cook until al dente, about 10 minutes. Off heat, discard Parmesan rind. Stir in parsley and season with salt and pepper to taste. Serve, drizzling individual portions with extra oil and sprinkling with grated Parmesan. |