Prep: 1. Bring a pot of salted water to a boil and add pasta, cooking until al dente. Toss with a bit of oil to prevent sticking. 2. Chop garlic cloves in half, onions and rosemary. 3. Dice celery, carrots, zucchini, and potatoes. 4. Cut pancetta. Make: 1. In a saucepan over high heat, add 1/4 cup olive oil. When hot add pancetta and cook for 4 minutes or until brown. 2. Lower heat to medium and add garlic, onions, celery, carrots, zucchini, potatoes, rosemary and thyme. 3. Cook for about 5 minutes then add beans, tomatoes, and chicken stock. Bring to a boil then let simmer for 10 minutes or until potatoes are tender. Skim any foam off the top. 4. Season generously with pepper and add salt to taste. Before serving, add pasta. 5. Serve with parmesan and olive oil, if desired.
Vegetarian? We have a vegetarian version in our library!