Pasta e Fagiole (Pasta and Bean Soup)
( YIELD: 3 Quarts )

I N G R E D I E N T S
Dry Cannellini Beans	One Pound
Gallucci Brand Extra Virgin Olive Oil (Unfiltered)	3 TBSP
Danielle Pancetta	1 Cup, Diced
Fresh Onion	1/2 Cup, Diced
Fresh Celery	1/2 Cup, Diced
Fresh Carrots	1/2 Cup, Diced
Crushed Red Pepper	1/4 TSP
Rosemary Leaves	1/2 TSP
Salt	1/2 TSP
Table Ground Black Pepper	1/2 TSP
Chicken Stock	3 Quarts
Divella Ditalini #61	1 Package (1 LB)
Italian Grated Romano	1/2 Cup

1	Place the beans in a bowl, cover them with warm water and allow them to soak for 2 hours.
2	Heat the olive oil in a heavy sauce pan and add the pancetta, onion, celery, carrots, garlic, hot pepper, rosemary, salt and pepper; sauté for 2 or 3 minutes. Add the chicken stock; bring it to a boil then lower the heat to a simmer.
3	Drain the water from the beans and add the beans to the simmering stock. Simmer the beans for 1 hour or until they are al dente. Add the pasta and cook it for an additional 20 minutes or until the beans and the pasta are thoroughly cooked and the broth has thickened slightly.
4	Serve as an appetizer or a main course sprinkled with the grated cheese.