Post date: Aug 15, 2015 5:54:25 PM
3 to 4 slices pancetta (or buy it diced)
3 cloves garlic (fresh or dried)
1 Tbsp. olive oil
2 to 3 celery stalks (leaves included, if you like) chopped
1 large onion, chopped
2 large sprigs of rosemary (whole) or you can use 1 tsp. dried
small bunch of Thyme (leaves stripped and chopped)
2 dried bay leaves
2 to 3 15.5 oz. can small white beans (with juice included)
5 to 6 14.5 oz. cans gluten free chicken broth
1 broth sized can of water
3/4 to 1 cup of Ditalini pasta
1 can of Hunt's Four Cheese spaghetti sauce
Directions:
Saute pancetta in oil on medium heat with garlic for 2-3 minutes.
Add chopped celery and onions and spices. Cook veggies until tender (about 7 minutes).
Add beans with liquid, add broth, water and sauce.
Bring to a boil and add pasta. Cook 6 minutes more.
Remove rosemary and bay leaves, then serve with crusty bread and Parmesan cheese.