Easy Pasta e Fagioli2 tablespoons extra-virgin olive oil3-4 slices pancetta, chopped (can use smoked bacon)2-3 sprigs rosemary, left intact1 sprig thyme with several sprigs on it, left intact2 dried bay leaves1 onion, finely chopped1-2 carrot, finely chopped1 rib celery, finely chopped2-4 cloves garlic, chopped (to your taste)Coarse salt and pepper2 (15 ounce) cans cannellini beans1 cup canned tomato sauce or canned crushed tomatoes2 cups water1 quart chicken stock1 1/2 cups ditalini (small pasta)Grated Parmigiano or RomanoDirectionsHeat 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 some good crusty bread.