Pasta and Bean Soup

Pasta and Beans
Serves 6

2 T EVOO
1/8 lb about 3 slices pancetta chopped
2 sprigs rosemary – left intact
1 sprig thyme – left intact
1 lrg bay leaf
2 med onion finely chopped
1 sm carrot finely chopped
1 rib celery finely chopped
4 lrg cloves garlic, chopped
coarse salt and pepper
2 15 oz cans cannellini beans
1 c canned tomato sauce or canned crushed tomatoes
2 c water
1 qt chicken stock
1 1/2 c ditalini
grated cheese

Heat a deep pot over med 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 med and cook soup, stirring occasionally 6 to 8 min or until pasta is cooked al dente. Rosemary and thyme will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on trivet. Let soup rest and begin to cool for a few min. Top with grated cheese. Serve with bread.