2 tbsp olive oil
⅛ pound pancetta, chopped
2 bay leaves
Dried thyme, to taste
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
Salt and pepper,to taste
1 15-ounce can cannellini beans
1 8-ounce can tomato sauce
2 cups water
1 quart chicken broth
1 cup ditalini
Grated parmigiano or romano, for serving
Heat the oil in a deep pot and add pancetta. Brown the pancetta lightly; then add herbs and chopped vegetables. Season with salt and pepper. Add beans, tomato sauce, water and stock to pot and raise heat to high. Bring soup to a rapid boil.
Add pasta; reduce heat to medium and cook soup, stirring occasionally, 8-10 minutes or until pasta is cooked. Let soup rest and cool for a few minutes. Ladle soup in bowls and top with grated cheese.
Pasta e Fagioli
