Pasta and Beans: Pasta e Fagioli

Name: Pasta and Beans: Pasta e Fagioli
Prep time: 10 min
Cook time: 20 min
Yield: 6
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

Pasta and Beans: Pasta e Fagioli was pinched from <a href="http://www.foodnetwork.com/recipes/rachael-ray/pasta-and-beans-pasta-e-fagioli-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

"I could live on this recipe ? a quick version of my Gran'pa Emmanuel's masterwork...."

INGREDIENTS

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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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