Pasta Fagioli

INGREDIENTS

¼ cup olive oil

¾ cup pancetta, cut into chunks

1 yellow onion, chopped

½ cup celery, chopped

2 garlic cloves, chopped

¼ cup fresh parsley, chopped

1 8-ounce can chopped tomatoes

8 cups chicken broth

2 tablespoons tomato paste

3 cups beans (kidney, cece, mixed) 

2 cups ditalini pasta

DIRECTIONS 

Heat olive oil in a heavy pot. Add pancetta, onions, celery, garlic and parsley and tomatoes.

Cook for 8 to 10 minutes.

Add chicken broth, paste, and beans. Bring to a boil. Lower heat and simmer for 30-45 minutes. Season with salt and pepper. 

Bring soup back up to a boil. Add pasta and cook for 10 more minutes.

Remove from heat.

Serve into bowls and sprinkle cheese and a drizzle of olive oil in each bowl.