Pasta E Fagioli (Pasta and Beans)
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 1/8 pound (about 3 slices) pancetta or bacon, chopped
- sprinkle dried rosemary
- prinkle dried thyme
- 2 dried bay leaves
- 1 medium onion, diced
- 2 carrots, diced
- 4 cloves garlic, chopped
- 2 (15 oz) cans cannellini beans
- 1 small can of tomato sauce
- 2 cups water
- 1 quart chicken stock
- 1 1/2 cups ditalini
- grated parmesan and crusty bread for serving
- Heat a deep pot over medium high heat and add oil and pancetta.
- Brown the pancetta bits lightly, and add herbs, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper.
- Add beans, tomato sauce, water, and stock to pot and raise heat to high
- Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.
- Remove bay leaf from soup and let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese.
