Pasta E Fagioli (Old World Style)

• 2 tablespoons extra virgin olive oil
• 1/8 lb pancetta, diced (about 1/4 inch slice)
• 1 onion, medium to large diced
• 1 carrot, sliced
• 1 bay leaf
• 3 -4 garlic cloves, minced
• 3 (15 1/2 ounce) cans cannellini beans, divided one can mashed. (Don t drain)
• 1 quart chicken stock (homemade is always best, in a pinch swanson's organic works well)
• 2 -4 ounces tomato sauce (can or left over)
• 1/4 teaspoon dried thyme, if fresh use 3/4 tsp
• 0.5 (16 ounce) box ditalini
• sea salt
• fresh ground pepper

1. In a Dutch oven over medium high heat, render pancetta till brown 5-6 minute.
2. Add onion, carrot, bay leaf with a pinch of salt and fresh cracked pepper, saute till onion is translucent about 8 - 10 minutes.
3. Add garlic till fragrant about 30 sec.
4. Add the can of mashed cannellini beans, stir to combine.
5. Add remaining whole beans, stock, tomato sauce, thyme and 1 tsp salt to pot.
6. Simmer about 20 - 25 min add pasta cook till tender about 15 minute.
7. Add fresh water to level to consistency you prefer cook for 5 minute.
8. Adjust seasonings.
9. Serve with fresh grated Parmigiano-Reggiano and drizzle of EVOO.
10. Enjoy the love!

extra virgin olive oil, pancetta, onion, carrot, bay leaf, garlic, cannellini beans, chicken, thyme, ditalini, salt, fresh ground pepper

Taken from www.food.com/recipe/pasta-e-fagioli-old-world-style-448482 (may not work)