pasta e fagioli (pasta fazool)

Ingredients

• 6 slices bacon (substitute 4 oz. pancetta), diced
• 1 tablespoon olive oil or as needed
• 1 cup chopped yellow onions
• 1 cup chopped celery
• 1 cup chopped carrots
• ground Himalayan pink salt, to taste
• freshly ground black pepper, to taste
• 1 tablespoon Italian seasoning
• 1/2 teaspoon red pepper flakes, or to taste
• 5 large cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 1 can diced tomatoes (substitute crushed tomatoes, 28 oz.)
• 6 cups low-sodium chicken broth
• 1 large bay leaf
• 1 cup ditalini pasta (substitute acini di pepe, stelline or farfalline)
• 1 can pinto beans (substitute cannellini beans, navy beans, or great northern beans), drained and rinsed (15.5 oz.)
• 1 can red kidney beans, drained and rinsed (15.5 oz.)
• 2 cups baby spinach leaves (substitute arugula), packed
• 1/2 tablespoon freshly squeezed lemon juice
• 2 tablespoons parsley, finely chopped
• 1/4 cup grated Parmesan cheese, for serving