INGREDIENTS
1/4 lb
Pancetta
2 15 ounce cans
Cannellini beans
2 15 ounce cans
Chickpeas
1
Chives
2 cloves
Garlic
1
Onion
1 28 ounce can
San marzano tomatoes
1 lb
Ditalini pasta
1
Kosher salt
1 pinch
Red pepper
1
Olive oil, extra-virgin
freshly grated Parmigiano