INGREDIENTS

8 Oz Small Shells pasta (or Ditalini) 8 Oz peeled tomatoes, crushed

1 (15.5 Oz) can of dark kidney beans, drained

1 (15.5 Oz) can white cannellini beans, drained

4 ounces pancetta, diced small 3 tbsp extra virgin olive oil

1 quart container vegetable broth (or chicken broth)

2 cups water plus more if needed

2 large cloves garlic, chopped small 1 tsp chopped fresh rosemary

Salt and pepper to taste Grated cheese to taste

DIRECTIONS

1.Add the olive oil and diced pancetta to a Dutch oven or large soup pan.

2.Place over medium flame and stir constantly until pancetta begins to crisp.

3.Add chopped garlic and chopped rosemary.

4.Stir for one more minute.

5.Add crushed tomatoes and both cans of beans.

6.Stir and allow to come to a slow simmer.

7.Remove one ladle full of the beans/sauce mix and set

aside.

8.Add the vegetable broth to the soup pot. 9.Add 2 cups of water.

10.Bring to a boil.

11.Meanwhile, place the beans/sauce mix you had set aside

into a food processor.

12.Blend until liquid.

13.Add back to the soup pot.

14.Season with salt and pepper to taste.

15.When the bean soup comes to a boil, add pasta. 16.Stir, cover and lower flame to low.

17.Cook pasta, stirring often to avoid sticking, for about 12-15 minutes or until pasta is al dente.

18.‘Note: if soup gets too dry, add more water as needed. 19.Shut off heat and add 1 or 2 tbsp grated cheese. 20.Stir, cover and let sit 5 minutes before serving. 21.Serve with a sprinkle of fresh pepper and one of grated cheese (optional).

NONNA'S TIPS

You may substitute chick peas for the cannellini beans.

You may use oregano instead of rosemary.

You may use chopped prosciutto instead of pancetta.