Pasta e Fagioli

[sarah]

2 tablespoons extra-virgin olive oil
2-4 oz pancetta or bacon
about 4 cloves of garlic (chopped)
about 2 c mirepoix

herbs:
2 sprigs rosemary
1 sprig thyme
2 dried bay leaves
Coarse salt and pepper

2 (15 oz) cans cannellini beans
1 cup tomato sauce or crushed tomatoes
2 cups water
1 quart (4 cups) chicken stock
1 1/2 cups ditalini
grated parmesan reggiano
crusty bread

Heat a deep pot over medium heat and add oil, bacon, and garlic. Brown lightly.

Add mirepoix, and saute for a few minutes.

Add herbs, and season with salt & pepper. Add beans, tomato sauce, water, and stock. Bring to a boil, then reduce heat and simmer for at least an hour, but two is better.

Near the end, add the pasta, stirring occasionally, and cook 6 to 8 minutes. (Alternatively, cook the pasta in a separate pot and add to to soup while serving. If there are leftovers, store the pasta in another container to keep it from absorbing all the liquid.)

Remove herb stems and bay leaf from soup. Let soup rest for about 15 min. Serve with grated cheese and crusty bread.


modified heavily from Rachel Ray