Pasta E Fagiole

Ingredients

• 2 TBL EVOO
• 1⁄4 lb pancetta cubed
• 3-4 cloves garlic finely chopped
• 1 small pork butt cubed
• 1 large onion chopped
• 1 large carrot chopped
• 2 stalks celery chopped
• Salt and pepper
• 1 28 oz can crushed tomato
• 1 can tomato paste to be used as needed
• 2 -3 cups water
• 1 quart chicken broth (large can) lower sodium
• 1⁄2 stick butter
• 2 15 oz can cannellini beans with liquid
• 1⁄2 cup of grated pecorino romano
• 1 bunch Italian flat leaf parsley chopped
• 1.5 cups ditalini or small shells pasta

Directions

Heat soup pot over medium high heat. Add oil and pancetta. Brown pancetta slightly, and add garlic and chopped vegetables. Season with salt and pepper, and sauté vegetable for 2-3 minutes. Add tomato, water, chicken broth and butter. Bring to a boil and let simmer for 15 minutes. Add beans, cheese and parsley. Bring to a boil again and add pasta. Cook until pasta is tender. Serve with more pecorino on top.