Ingredients

• 1 cup diced pancetta
• 1 cup diced white onions
• 1 cup diced carrots
• 1 cup diced fennel
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 28-oz can San Marzano whole tomatoes, with juices
• 2 cups chicken or vegetable stock
• ½ cup uncooked tubetti pasta
• 1 12-oz jar romano beans, rinsed
• ¼ cup torn fresh basil
• ¼ cup freshly grated Parmesan cheese

Directions
1 Chop the pancetta and the vegetables into ¾" cubes so that the minestrone is chunky and the vegetables all cook evenly.

2 Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced pancetta and cook for 5 minutes, until just beginning to crisp.

3 Add the garlic, rosemary and vegetables and cook over low heat, stirring occasionally, for 15 to 20 minutes, until vegetables are softened and gently caramelized.

4 Chop the tomatoes, reserving their juices, and add tomatoes and juices into the pot along with 1 cup of water and the stock. Cook for 15 minutes over a gentle heat.

5 Add the pasta and the beans and cook for 10 minutes or until just al dente, stirring occasionally to prevent sticking.

6 To serve, ladle into bowls and garnish with the basil and grated Parmesan.

Serves 4 to 6