Preparation

• Position a rack 8 inches below the broiler and heat the broiler on high. Combine the butter, 1 Tbs. of the parsley, and the garlic in a small bowl.
• Heat the oil in a 12-inch skillet over medium heat. Add the pancetta and cook, stirring occasionally, until starting to brown, 3 to 4 minutes. Add the shallot and cook, stirring occasionally, until translucent, about 2 minutes. Add the beans, tomatoes, broth, tomato paste, and 1-1/2 Tbs. of the parsley. Bring to a boil, reduce the heat to maintain a simmer, cover, and cook for 10 minutes to meld the flavors.
• Uncover and cook, mashing some of the beans with a fork or potato masher but leaving most whole, until the mixture is saucy, about 2 minutes. If the beans are dry, add broth. Season to taste with salt and pepper.
• Meanwhile, toast the bread under the broiler on both sides until golden. Spread one side of each piece with some of the garlic butter.
• Stir the remaining garlic butter into the bean mixture. Place the toasts on plates, and spoon the beans over. Sprinkle with the remaining 1/2 Tbs. parsley and serve.