1 onion chopped
1 celery stalk chopped
2 carrots chopped
2 oz. pancetta chopped
4 garlic cloves chopped
5 tablespoons olive oil
2 bay leaves
6 cups chicken stock
1½ cups water
½ cup parsley chopped
4 basil leaves chopped
1¼ cups cannellini beans
1 can 28 oz. tomatoes
8 oz. boiled ditalini pasta


In a large stock pot (sauce pan), add the oil, the chopped onion, and garlic.
Allow to brown lightly.
Add the pancetta, carrots, the bay leaves and a little salt and pepper.
Cook 5-6 minutes allowing flavors to blend.
As you put the tomatoes into the pot squeeze them into smaller pieces and release into the pot.
Add the chicken stock, water and the herbs. Let cook for 15 minutes.
Add the beans and cook for another 5 minutes.
Add ditalini to each bowl.