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Pasta and Beans: Pasta e Fagioli
Ingredients
- 2 tablespoons (2 turns around the pan) extra-virgin olive oil
- 1/8 pound (about 3 slices) pancetta, chopped
- 2 (4 to 6-inch) sprigs rosemary, left intact
- 1 (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
- 2 (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
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