Minestrone with Burrata Toasts

Name: Minestrone with Burrata Toasts
Ingredients: 1 cup dried cannellini beans; 1/4 cup extra-virgin olive oil, plus more for drizzling; 2 ounces pancetta, finely chopped; 1 large leek (white and light green parts only), halved lengthwise and thinly sliced; 2 large carrots, chopped; 3 stalks celery, chopped; 1/4 cup tomato paste; 4 cloves garlic, finely chopped; 2 teaspoons chopped fresh rosemary; 1/4 teaspoon red pepper flakes; 2 quarts low-sodium chicken broth; 1 15-ounce can crushed tomatoes; 2 bay leaves; 1 2-inch piece Parmesan rind, plus grated Parmesan for topping; Kosher salt; 2 cups cubed peeled butternut squash; 1 large head escarole, trimmed and roughly chopped; 1 cup ditalini; 1/4 cup chopped fresh parsley; 10 slices country bread, cut in half; 1 clove garlic, smashed; 3 tablespoons extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground black pepper; 2 8-ounce containers burrata cheese; Dried oregano and red pepper flakes, for topping