1 1/2 cups dried Cannonelli beans or other white beans
28 oz can chopped plum tomatoes
1 cup Ditalini pasta or other small sized pasta
1/4 to 1/2 cup extra virgin olive oil
salt and freshly ground pepper to taste
freshly grated Pecorino Romano cheese


Soffritto ingredients:
2 carrots, quartered
1 to 2 ribs celery, quartered
2 medium onions, quartered
1 to 3 cloves garlic, peeled
2 oz unsmoked bacon or pancetta, diced
2 to 3 sprigs fresh rosemary (may be omitted)
dried or fresh thyme to taste
Preparation:
Soak Beans overnight and drain.


Soffritto Preparation:
Finely chop all soffritto ingredients together.
Heat 2 tablespoons of olive oil in pan and saute all with about 1 teaspoon salt and pepper to your taste... for about 12 minutes. Add the can of tomatoes and cook covered on low heat for 6 minutes more. Set aside. Cook beans in 8 cups of water for 20 to 25 minutes. Test beans at 15 minutes. They should be crunchy but not all the way done. Add pasta and cook for 20 minutes more. Add soffritto and cook on low for about 10 minutes. Serve with grated cheese.