Mom’s Pasta e Fagioli

In a large soup pot over medium heat, heat oil. Add pancetta and cook for a few minutes until browned. Then throw in onion, garlic, carrots and celery. Cook until vegetables have softened, about 5 minutes.

Add beans and the can of crushed tomatoes into the pot. Fill the tomato can with water twice and add the water to the pot. Stir to combine all ingredients.

Season with salt, pepper, chopped basil and oregano.

Bring to a boil, then lower heat to medium low and allow soup to simmer for about 2 hours.

Turn up heat to medium and add pasta. Stir constantly until cooked so the pasta doesn’t stick to the bottom of the pot (use the package instructions for cook time guidelines).

Ladle soup into bowls and top with grated Parmesan cheese.