Pasta e Fagioli

2 tablespoons (2 turns around the pan)
extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
2 (4-6 in.) sprigs rosemary, left intact 1 (4-6 in.) 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 (Pasta)
Grated Parmigiano or Romano, for the table
Crusty bread, for mopping

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 cook until pasta is done and serve.

This Recipe provided compliments of Colleen Fleming Berkompas, a dear friend that I graduated High School with many years ago ;-)