Ingredients
- two tablespoons (2 removes the pan) extra-virgin essential olive oil
- 1/8 pound (about 3 slices) pancetta, chopped
- 2 (four to six-inch) sprigs rosemary oil, left intact
- 1 (four to six-inch) sprig thyme with several sprigs onto 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 clove, chopped
- Coarse pepper and salt
- 2 (15 ounce) cans cannellini beans
- 1 cup canned tomato sauce or canned crushed tomato plants
- 2 cups water
- 1 quart chicken stock
- 1 1/2 cups ditalini
- Grated Parmigiano or Romano, for that table
- Crusty bread, for mopping
Directions
Heat an in-depth pot over medium high temperature and add oil and pancetta. Brown the pancetta bits gently, and add plant stems, bay leaf, chopped vegetables, and garlic clove. Season vegetables with pepper and salt. Add beans, tomato sauce. water, and stock to pot and lift heat to high. Bring soup to some rapid boil and add pasta. Reduce heat to medium and prepare soup, stirring from time to time, six to eight minutes or until pasta is cooked al dente. Rosemary oil and thyme leaves will outside of stems as soup cooks. Remove plant stems and bay leaf from soup and put pot on table on the trivet. Let soup rest and start to awesome for any couple of minutes. Ladle soup into bowls and top with a lot of grated cheese. Pass crusty bread for bowl mopping.
Recipe thanks to Rachael Ray
