Rustic Minestrone

½ cup / 50 grams dried pinto or navy beans, soaked overnight and drained

½ cup / 50 grams small soup pasta, such as penne, macaroni or tubetti

2 tablespoons extra-virgin olive oil

4 tablespoon pancetta bacon, small diced

1 large onion, chopped

2 large garlic cloves, chopped

1 piece celery stack, small diced

1 piece medium carrots, small diced

3 cups / 700 ml vegetable stock / homemade or store bought low-sodium

1 sprig fresh / pinch dried thyme

1 sprig fresh / pinch dried oregano

2 pieces fresh / or dried bay leaves

1 small piece parmesan rind

1 can 16 oz. / 450 grams peeled Italian tomatoes, coarsely chopped, juices reserved

1 pinch coarse kosher salt

1 pinch black pepper from the mill

2 tablespoons parmigiano reggiano cheese

10 pieces fresh basil leaves

2 tablespoons extra-virgin olive oil

2 hand-full pretzel chips, store bought (or toasted country bread)

In a medium saucepan, cover the beans with the water and bring to a boil.

Reduce the heat to low, cover and simmer for about 30 minutes or until tender.

Remove from the heat, and set aside. Leave the beans in the cooking liquid.

In a large pot of boiling salted water, cook pasta as per cooking instructions on Pasta package you use.

Drain the pasta from all the water and set aside.

Heat the olive oil in a large casserole.

Add the pancetta bacon and cook / render over low heat until golden, about 3-4 minutes.

Add onion, garlic, celery and carrots and cook, stirring, for 3 more minutes.

Add canned tomatoes and juice, thyme, oregano, bay leaves, parmesan rind and cooked beans and cooking liquid and ¾ of the vegetable stock, then cover and simmer for 20-25 minutes, checking once or twice by stirring the soup.

Add more vegetable stock as needed, the soup have a broth type result.

Discard the thyme sprigs, oregano sprigs, bay leaves and parmesan rind.

Season with salt and pepper and remove from the heat.

Add the Pasta to the Minestrone; to heat it up.

Spoon Minestrone into serving bowls

Sprinkle with some extra virgin olive oil

Fresh grated Parmigiano Reggiano Cheese

Garnish with some Basil Leaves. Enjoy