Ingredients Jump to Instructions ↓

  1. 2 tablespoons (2 turns around the pan) extra-virgin olive oil

  2. 3 slices

  3. 2 (4 to 6-inch) sprigs rosemary, left intact

  4. 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact

  5. 1 large fresh bay leaf or 2 dried bay leaves

  6. 1 medium onion, finely chopped

  7. 1 small carrot, finely chopped

  8. 1 rib celery, finely chopped

  9. 4 large cloves garlic, chopped

  10. Coarse salt and pepper

  11. 2 (15 ounce) cans cannellini beans

  12. 1 cup canned tomato sauce or canned crushed tomatoes

  13. 2 cups water

  14. 1 quart chicken stock

  15. 1 1/2 cups ditalini

  16. Grated Parmigiano or Romano, for the table

  17. Crusty bread, for mopping

Instructions Jump to Ingredients ↑

  1. Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, 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. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.


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