Italian Pasta & Bean Soup

I found this recipe for Italian Pasta & Bean Soup in a magazine I picked up the other day--I have since made it several times and have moved it to my "make frequently" list. It's easy & very flavorful. I made it tonight along with a salad and the whole family enjoyed it...next time I may add breadsticks--it's soo good! Hope you'll give it a try!

Italian Pasta & Bean Soup

Ingredients:

2 ounces pancetta chopped

1 TBS olive oil

1 onion, chopped

2 garlic cloves, minced

1 (14.5 oz) can diced tomatoes(try italian diced tomatoes!)

4 C chicken broth

1 C water

3/4 C grated Parmesan cheese, plus extra for serving 

1 Sprig fresh rosmary (fresh is best!)

1 C ditalini

1 (16 oz) can cannellini beans, drained & rinsed

S&P to taste

Instructions:

1. Heat chopped pancetta and oil in large saucepan over med-high heat until fat renders & pancetta is browned, about 5 min. Add onion & cook until onion is softened, about 3 min. Stir in garlic and cook until fragrant, about 30 seconds. Add tomatoes, broth, water, Parmesan, and rosemary and bring to a boil.

2. Add pasta & beans to pot and cook until pasta is al dente*. Discard rosemary sprig. Season with S&P. Drizzle with olive oil & sprinkle with more parmesan cheese.

Serve--goes great with Pepperidge Farm 4 Cheese Bread and a caesar salad

*I think it is almost easier to cook your pasta separately and then add it to the soup when ready. I keep finding that my cheese is sticking to the bottom of my pan b/c I am having to boil the soup mixture long enough for the pasta to get soft...