In a large heavy pot in medium high heat, add two tablespoons of olive oil, 2 springs of rosemary and infuse for 1 minute. Then set aside the rosemary. Add the coppa to the same pot and sauté for 30 seconds. Then set aside.
Next, add the remaining olive oil, the garlic and slow cook for 2 minutes (without burning it). Then add the onions and the celery and cook for 5 more minutes or until the onion is tender and translucent. Add the hot red pepper flakes and stir for 30 seconds.
Add in 6 cups of stock, the tomatoes and give it all a stir. Add in the drained beans, the remaining rosemary (chopped) and bring to a boil for 5 minutes.
Lower the heat to medium and crush some of the beans by smashing them against the side of the pot with a wooden spoon. For a creamier consistency use an immersion blender, or spoon ⅓ of the beans into a regular blender and pulse. Don’t blend too much so that some of the whole bean texture is maintained. Make sure to do this step before adding the pasta! The final consistency of the pasta e fagioli is 100% a personal preference. If you like it soupier, add more water or if you like it thicker, purée most of the beans before adding them to the pot.
Add in the cooked pasta, the garlic, the coppa, more rosemary and the parsley. Stir and taste.
Adjust salt, black or red pepper, and parmeggiano reggiano to taste. Drizzle some high-quality extra virgin olive onto each bowl. Serve in bowls with fresh bread. Enjoy!