2 tablespoons extra virgin olive oil
⅛ pound (about 3 slices) pancetta, chopped
2 fresh sprigs rosemary
1 fresh sprig thyme
2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, minced
Coarse salt and pepper
2 -15 ounce cans cannellini (white) beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart low sodium chicken stock
6 ounces ditalini or other small pasta (preferably whole grain)
Grated Parmigiano-Reggiano or Romano cheese for serving
An Oldways recipe