Pasta e Fagioli Soup

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.