INGREDIENTS
2 tbsp
extra virgin olive oil
1/8 lb
pancetta
8 inches
rosemary
4 inches
thyme
1 large
bay leaf
1 medium
onion
1 small
carrot
1 rib
celery
4 large cloves
garlic
1 serving
coarse salt and pepper
30 oz
great northern beans
1 cup
tomato sauce
2 cups
water
1 qt
chicken stock
1 1/2 cups
ditalini
1 serving
parmigiano
1 serving
crusty bread