In large saucepan, cook pancetta over medium heat 3 minutes or until crisp, stirring frequently. Remove pancetta from pan and set aside. Add onion, celery and carrot to drippings in pan. Cook 5 minutes or until tender, stirring occasionally. Stir in garlic and Italian seasoning during last minute of cooking. Stir in chicken stock, water and pasta. Bring to a boil. Simmer 10 to 12 minutes or until pasta is desired doneness. If a thickened soup is desired, puree 1 cup of the beans in food processor. Stir in beans and tomato sauce. Cook 2 to 3 minutes or until thoroughly heated. Garnish individual servings with cheese and a drizzle of olive oil. Crumble reserved pancetta over each serving.
Tip: You can substitute 2 strips of bacon for the pancetta, if desired.
Serving Size: about 11oz each
Nutritional Information Per Serving:
Calories 260, Total Fat 10g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 10mg, Sodium 870mg, Carb 33g, Fiber 8g, Total Sugar 3g, Added Sugar 0g, Protein 11g, Vitamin D 0%, Calcium 8%, Iron 10%, Potassium 6%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.