Fire Roasted Pasta e Fagioli

Ingredients

• 1 pound plum tomatoes , cored and halved lengthwise (about 4 tomatoes)
• 1 medium (8-ounce) red bell pepper , halved lengthwise
• 1/4 cup extra-virgin olive oil , divided, plus more for garnish
• 2 teaspoons kosher salt , divided
• 1 (4-ounce) package diced pancetta (1/2 cup)
• 1 medium (8-ounce) yellow onion , finely chopped (about 1 cup)
• 1 large (5-ounce) carrot , peeled and chopped (about 1 cup)
• 6 large garlic cloves , finely chopped (about 2 1/2 tablespoons)
• 4 cups vegetable broth
• 1/2 teaspoon black pepper
• 3 cups cooked and drained borlotti or red kidney beans
• 1 cup uncooked dried ditalini pasta (about 4 1/2 ounces)
• 1/4 cup chopped fresh basil , plus more for garnish

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