Pasta and Beans: Pasta e Fagioli | Recipe Cart | Recipe Cart

Ingredients

• 2 tablespoons (2 turns around the pan) extra-virgin olive oil
• 1/8 pound (about 3 slices) pancetta, chopped
• Two 4 to 6-inch sprigs rosemary, left intact
• One 4 to 6-inch sprig thyme with several sprigs on it, left intact
• 1 large fresh bay leaf or 2 dried bay leaves
• 1 medium onion, finely chopped
• 1 small carrot, finely chopped
• 1 rib celery, finely chopped
• 4 large cloves garlic, chopped
• Coarse salt and pepper
• Two 15-ounce cans cannellini beans
• 1 cup canned tomato sauce or canned crushed tomatoes
• 2 cups water
• 1 quart chicken stock
• 1 1/2 cups ditalini
• Grated Parmigiano or Romano, for the table
• Crusty bread, for mopping