Directions

• Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic.
• Season vegetables with salt and pepper.
• Add beans, tomato sauce, water, and stock to pot and raise heat to high.
• Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.
• Rosemary and thyme leaves will separate from stems as soup cooks.
• Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes.
• Ladle soup into bowls and top with lots of grated cheese.
• Serve with crusty bread