Bean soup (Pasta fagioli)

Ingredients:

• 2 cans of white beans (425g each)
• 1.5 cups ditalini pasta
• 2 tbsp. l. olive oil
• 50 g pancetta, chopped (about 3 slices)
• 2 sprigs of rosemary, 10-15 cm each.
• 1 sprig of thyme with branches, 10-15 cm.
• 1 large fresh bay leaf or 2 dried leaves
• 1 medium onion, finely chopped
• 1 small carrot, finely chopped
• 1 stalk celery, finely chopped
• 4 large cloves garlic, chopped
• Coarse salt and pepper
• 1 cup canned tomato sauce or pureed tomatoes
• 2 tbsp of water
• 1 liter of chicken broth
• Grated Parmesan or Romano cheese, for serving
• Bread with a crust for dipping

Preparation:

1. Heat a deep saucepan over medium-high heat and add the olive oil and pancetta. Lightly fry the pancetta and add the herbs, bay leaf, chopped vegetables, and garlic. Season with salt and pepper.
2. Add the beans, tomato sauce, water, and broth to the pot and increase the heat to high. Bring the soup to a boil and add the ditalini pasta. Reduce the heat to medium and simmer, stirring occasionally, for 6-8 minutes, or until the pasta is al dente. The rosemary and thyme leaves will separate as they cook. Remove the stems and bay leaves from the pot and place the pot on a trivet.
3. Let the soup rest and cool for a few minutes. Ladle into bowls and sprinkle generously with grated cheese. Serve crusty bread on the table for dipping into the soup.
   
   Italian Soup Recipe - "Pasta e fagioli".