Lorri's Pasta e Fagioli

Ingredients

• 4 oz of pancetta
• 1 Tbsp Olive Oil
• 1 Medium Size Onion, chopped
• 1 tsp Sea Salt
• 1/2 tsp Black Pepper
• 5 Garlic Cloves, (pressed or finely minced)
• 2 Stalks Celery, diced
• 1 Large Carrot, diced
• (1) 14.5 oz Can Diced Tomatoes (with liquid)
• (2) 15.5 oz Can Cannellini Beans (drained & rinsed)
• (1) 15.5 oz Can Garbanzo Beans (drained & rinsed)
• 2 Bay Leaves
• 4 Fresh Sprigs of Thyme (each sprig with 3 or 4 stems)
• 1 Sprig of Fresh Rosemary
• 4 cups Chicken Broth 
• 4 ounces ditalini or penne pasta

To Finish

• 1/4 cup Flat Leaf Italian Parsley (finely chopped)
• 1 cup Parmesan Cheese (grated) plus more for garnish
• 1 Tbsp Fresh Basil Leaves, chopped (or to taste)

In a large pot brown the pancetta.  Add olive oil and saute garlic for 1 minute.  Add onions, carrots and celery.  Saute till soft.  Add chicken stock, diced tomatoes with juice, cannellini beans, garbanzo beans, bay leaves, thyme and rosemary.  Bring to a boil then simmer uncovered for 15 minutes.  Add pasta and simmer an additional 10 minutes.  Add Parmesan, parsley and basil.  Top with additional Parmesan

to taste.