Quick Pasta Fagioli

Ingredients:
Pancetta (about 1.5 cups diced)**
2 Celery diced
2 Carrots diced
1 medium onion diced
1 clove garlic diced
1.5 32 oz containers of organic low sodium chicken broth (low sodium is important because pancetta is salty). You could also use 1 32 oz of chicken broth and a 16 oz chicken broth.
1 cup chopped, peeled tomatoes or canned peeled tomatoes
1 can rinsed canellini beans
3/4 cup of small pasta (tiny elbow or ditalini)
1 sprig Rosemary
1 spring Thyme
1 Bay Leaf
Black Pepper to taste

Instructions:
In a soup pot...Turn the heat on to medium and allow the pot to start to heat.  After the pan is warm, add the pancetta.  Allow the pancetta to sautee for at least 4 minutes, stirring occasionally to prevent sticking.  Add the diced onion, celery, carrots and garlic, and stir.  Allow the vegetables to cook for at least 5 minutes, stirring occasionally.  While the vegetables are cooking, take a for and roughly mash about 1/2 of the cannellini beans - this adds a nice thickness to the soup.  Add the beans (mashed and not mashed) and stir. Add the tomatoes and stir.  Add the broth and stir.  Drop in the seasonings (if you have a sachet then put in sachet, otherwise, just drop in). Cover the soup and lower the temperature so the soup is simmering, stirring occasionally   Allow the soup to cook for about 10 minutes, until the flavors are combined and the vegetables are cooked through.  Stir and then increase the heat to medium and cover so the soup comes to a boil.  Add the pasta to the pot and cover.  Keep the heat at medium and simmering.  The pasta should be entirely cooked in about 8 minutes.  Turn the heat off and stir the soup.  Remove the sachet or bay leaf and herb sprigs.  Serve with cheese sprinkled on top or fresh bread with melted cheese.

**If you prefer, you could use diced ham or a fresh ham bone.  You would still allow this to cook first with the vegetables and follow the same recipe.