Pasta E Fagioli (Old World Style) - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1/8 lb pancetta, diced (about 1/4 inch slice)
1 onion, medium to large diced
1 carrot, sliced
1 bay leaf
3 -4 garlic cloves, minced
3 (15 1/2 ounce) cans cannellini beans, divided one can mashed. (Don t drain)
1 quart chicken stock (homemade is always best, in a pinch swanson's organic works well)
2 -4 ounces tomato sauce (can or left over)
1/4 teaspoon dried thyme, if fresh use 3/4 tsp
0.5 (16 ounce) box ditalini
sea salt
fresh ground pepper

Preparation

In a Dutch oven over medium high heat, render pancetta till brown 5-6 minute.
Add onion, carrot, bay leaf with a pinch of salt and fresh cracked pepper, saute till onion is translucent about 8 - 10 minutes.
Add garlic till fragrant about 30 sec.
Add the can of mashed cannellini beans, stir to combine.
Add remaining whole beans, stock, tomato sauce, thyme and 1 tsp salt to pot.
Simmer about 20 - 25 min add pasta cook till tender about 15 minute.
Add fresh water to level to consistency you prefer cook for 5 minute.
Adjust seasonings.
Serve with fresh grated Parmigiano-Reggiano and drizzle of EVOO.
Enjoy the love!