Pasta e fagioli, gluten-free and dairy-free

[rosefox]

In the cold season, this is a wonderfully filling and savory soup—now made gluten-free and dairy-free! This is great with a (relatively) crusty bread like Schar's ciabatta rolls. If you're in the U.S., Stop and Shop's Nature's Promise brand does good GF elbow macaroni that work very well for this.

Ingredients

Base
1 Tbsp extra-virgin olive oil, plus extra for drizzling
3 oz pancetta or bacon, chopped fine
1 medium onion or 1/2 large 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 Tbsp)
1 tsp dried oregano
¼ tsp red pepper flakes
3 anchovy fillets, minced to paste (about 1 tsp)
1 (28-ounce) can diced tomatoes with liquid, or crushed tomatoes
1 Tbsp white miso paste
2 cans (15 ounces each) cannellini beans, drained and rinsed

To serve
4 cups low-sodium chicken broth
2 cups water
8 ounces small pasta (up to the size of elbow macaroni)
a double handful of fresh spinach, left whole if leaves are small or torn/chopped if not (optional)
¼ cup chopped fresh parsley leaves

( Instructions and notes )