Pasta e Fagioli, Italian Bean and Pasta Soup

Steps

1. 1

   Heat the olive oil in a soup pot. Cook the pancetta until it renders, then add the onion, carrot, and celery. Let the vegetables soften for 8 minutes.

2. 2

   Add the garlic and rosemary, then the tomatoes and stock. Stir in half the beans whole and roughly mash the other half before adding them for extra body.

3. 3

   Simmer gently for 20 minutes. Add the ditalini and continue cooking until tender.

4. 4

   Adjust the seasoning. Serve hot with Parmesan and, if you like, a final drizzle of olive oil.