Italian Bean and Pasta Soup

In a Dutch oven or saucepan over medium heat, warm the olive oil. Add the pancetta and sauté, stirring often, until softened. This will take about 5 minutes. Add the onion, carrots, celery and garlic and sauté, stirring often, until softened, about 8 minutes. Add the stock, beans, tomatoes and salt and bring to a boil. Cover, reduce the heat to low and simmer until the vegetables are tender, about 1 hour.

When the soup is almost ready, bring a large saucepan of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 8 minutes or according to the package instructions. Drain the pasta and add it to the soup. Simmer for 5 minutes more.

Top each serving with some grated cheese.