Ingredients

1 32 oz. can drained pink beans

1 8 oz. can tomato sauce

1 large chopped tomato

3-6 basil leaves minced

1 sprig oregano

1 large diced onion

2 stems celery diced

1 64 oz. can chicken broth

2 carrots diced

1 large diced potato

2 minced cloves garlic

2 cups cooked ditalini (about 1/2 c. dry)

2 Tbsp. olive oil

6 strips pancetta (or regular bacon)

freshly grated parmesan cheese

salt & pepper

Preparation

  1. Cook ditalini and drain saving pasta waterand pasta in covered containers.
  2. Saute pancetta in frypan and drain then crumble-set aside.
  3. Saute onion, garlic, carrots, celery and potato in olive oil in deep soup pot. Add chicken broth, tomato sauce and 2 cups water. Simmer about 12-15 minutes until vegies are just barely tender. Add 1/2 c beans and blend with stick blender just until broth turns pinkish and vegies still have some shape. [Or - mash 1/2 c. beans with fork and then add to the pot.] Add rest of beans and next basil and oregano. Simmer 10 more minutes. Add ditalini, salt & pepper and serve in large bowls with parmesan and pancetta crumbles on top.