I did not take any pics the other night when I made this.....it was inhaled to fast!! This is more of a stew consistency than a soup....but that is all depending on how much pasta you put in....the more you put, the more liquid will get soaked up...(I eyeball most ingredients)
2 tbls Olive Oil
1/8 Pound Pancetta (chopped)
Sprig Rosemary
Sprig Thyme
2 Dried Bay Leaves
1 Half Yellow Onion
1 Large Carrot (chopped)
1 Large Celery (chopped)
2 Cloves Garlic (minced)
1 Can Cannelini Beans
1 Can Kidney Beans
4 Cups Chicken Stock
2 Cups Water
2 Small Cans Tomato Sauce
2 Cups Ditalini Pasta
Salt and Pepper
(you could also brown a pound of ground beef and throw in, that makes it more like the Olive Garden version)
Put the olive oil in the pan, and brown the Pancetta a little, put in the carrots, celery, onion, and garlic, and all sprigs of herbs. (you could also add the browned ground beef at this point if you are going to use)
Pour all other ingredients in except for the pasta.
Simmer on the stove for at least an hour or two (a very low simmer)
Once you are ready to throw the pasta in, bring to a boil. I usually wait about 30 to 40 minute before we want to eat, bring it up to a boil, throw he pasta in, and in that time it takes for the pasta to cook, you could be making some crusty garlic bread!! (Don't forget to fish out the herbs, no one likes to chomp on stems)
Scoop yourself a big bowl of warm yummy goodness, and sprinkle with Parmesan cheese. Yum!!
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