Perfetto Italiano Pasta Fagioli

• 4 can white beans ...canelonni beans
• 4 cup chicken stock
• 12 oz pancetta
• 2 carrots
• 2 onions
• 2 celery stalks
• 2 clove garlic
• 1 lb ditallini pasta
• 2 tsp dried Italian seasoning
• 1 salt & pepper to taste
• 1 tbsp butter
• 1 tbsp olive oil
• 1 grated parmesan cheese

1. dice pancetta into small pieces & cook in large pot until fat is turned into oil & remove pieces of pancetta and set aside
2. add butter & olive oil to pot with chopped veggies chopped into small pieces for 5 minutes
3. put garlic into press & add to pot with Italian seasoning lil bit of salt & pepper & stir into veggies
4. add half the cooked pancetta to the pot
5. add the white beans to the pot & the hot chicken stock...partially cover bring to a boil & let simmer for 20 minutes
6. in a separate pot fill with water..bring to boil ..generously salt.
7. .add pasta and stir and cook until aldente...strain and set aside
8. after 20 minutes use back of the wooden spoon to smash some of the beans to the side of the pot and stir let cook another 20 minutes occasionally stirring to thicken the soup
9. salt & pepper if needed
10. fill bowl half way with pasta & then fill with the soup..add teaspoon of grated parmesan cheese and stir & sprinkle lil bit of cooked pancetta on top
11. eat & enjoy

white beans canelonni beans, chicken stock, pancetta, carrots, onions, celery stalks, clove garlic, ditallini pasta, italian seasoning, salt, butter, olive oil, parmesan cheese

Taken from cookpad.com/us/recipes/354441-perfetto-italiano-pasta-fagioli (may not work)