Pasta e Fagioli

My favorite thing right now is cooking with fresh herbs. Especially rosemary and thyme.
This italian soup is simmered with numerous sprigs of fresh rosemary and thyme and it makes all the difference in the world. The flavors that were able to develop in the broth are seriously delicious.
Add some veggies, some beans, a little bit of pasta and you have yourself a pretty yummy and hearty meal!
Oh, and this soup wouldn't be complete without some baked rosemary potato bread.
Is that a rosemary overload? Nah.

Ps. I'm dying. I haven't made any dessert lately and it's truly killing me. SOOO...I've picked out FOUR recipes I'm going to be trying out in the next few weeks. Stayed tuned for some serious yum action. It's happening.

Pasta e Fagioli
(adapted from Rachael Ray)

2 tablespoons extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped *exclude this if you're going vegetarian
2 (4 to 6-inch) sprigs rosemary, left intact
1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
2 (15 ounce) cans organic cannellini beans (I used Great Northern)
1 cup canned tomato sauce
2 cups water
1 quart organic, low-sodium chicken broth, or vegetable broth
1 cup ditalini
Grated Parmigiano
Crusty bread, for mopping

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 let simmer, covered for a few hours.
Bring soup to a rapid boil and add pasta (or cook pasta separately and add to pot of soup). 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. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.