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Pasta E Fagioli (Soup with Pasta, Beans, and Vegetables)
  • 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
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