INGREDIENTS
1/8 lb
Pancetta
1
Bay leaf or 2 dried bay leaves, large fresh
2 15 ounce cans
Cannellini beans
1
Carrot, small
1
Celery, rib
4
large cloves Garlic
1
Onion, medium
2
4 to 6-inch sprigs Rosemary
1
4 to 6-inch sprig Thyme with
1 cup
Tomato sauce or canned crushed tomatoes, canned
1 qt
Chicken stock
1 1/2 cups
Ditalini
1
Salt and pepper, Coarse
1
Bread, Crusty
1
Parmigiano or romano, Grated
2 cups
Water
2 tablespoons (2 turns around the pan) extra-virgin olive oil