Traditional Pasta E Fagioli (Pasta with Beans Soup)

savoringitaly.com

Marilee

¼ cup olive oil extra virgin

6 oz. pancetta diced or bacon, see notes for vegan/vegetarian option

1 medium onion finely diced

2 carrots peeled finely diced

2 stalks celery leaves removed and finely diced

2 cloves garlic minced

1 tablespoon fresh rosemary finely chopped

1- 15 oz. canned crushed tomatoes

2 cans 30 oz, borlotti beans (Roman/cranberry beans) drained and rinsed (or use cannelini, pinto, kidney beans)

1 14 ounces canned whole tomatoes hand crushed

7 to 8 cups stock vegetable or chicken low sodium I used my homemade chicken broth

1 tablespoon finely chopped fresh rosemary or dried rosemary if you can't get fresh

2 bay leaves

1 cup dried ditalini pasta or another type of small pasta

Directions at savoringitaly.com

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