INGREDIENTS
1 Tablespoon
olive oil
2 oz
pancetta
1 tsp
rosemary
1/2 tsp
thyme
1
bay leaf
1/4 tsp
pepper flakes
1 medium
onion
2 media
carrots
2 smalls
celery stalks
6 cloves
garlic
29 oz
navy beans
14 1/2 oz
canned tomatoes
8 cups
vegetable stock
1 cup
ditalini
1 serving
salt and pepper
1/2 cup
parmesan cheese
1