Titina's Pasta e Fagioli

1 teaspoon olive oil

4 ounces pancetta (trimmed of as much fat as possible), chopped (see note)

1 medium carrot, diced

2 celery stalks, diced

1 large garlic clove, peeled and minced (or pressed through a garlic press)

1 can (14.5 ounces) petite-cut diced tomatoes, see note

2 cans (15-19 ounce each) cannellini beans, drained

2 cups fat-free, lower-sodium chicken broth or water

4 ounces (about 1 cup) dry ditali pasta or macaroni

½ cup grated parmesan cheese (Parmigiano-Reggiano, preferred)

Salt

Cayenne pepper

Place a 3 to 4-quart saucepan over medium heat and add the olive oil. When hot, add pancetta and cook for 3 to 4 minutes, or until golden. Using a slotted spoon, remove pancetta and place on paper towels to drain.

Measure 2 teaspoons of oil from the saucepan; discard remaining oil. Return reserved oil to saucepan and, over medium heat, sauté carrots and celery for 2 minutes. Add garlic and cook for 30 seconds, or until aromatic. Add tomatoes and their juice, stirring to combine. Cover, reduce heat to low and simmer for 15 minutes, stirring occasionally.

Raise heat to medium-high, add broth, cooked pancetta and pasta to the pan and bring to a simmer. Reduce heat to a simmers and cook 7-10 minutes, or until pasta is al dente (just cooked).

Stir in beans and when broth returns to a simmer remove from the stove. Season with salt and cayenne pepper to taste. Pour among four bowl; top each with 2 tablespoons cheese. Serve immediately.

Serves four.

Cook's notes: 4 slices of regular bacon may be substituted for the pancetta; trim visible fat before sautéing. Canned, regular diced tomatoes, cut into smaller pieces may be used.

Nutrition values per serving: 459 calories(16.9 percent from fat), 8.6 g fat (3.6 g saturated), 70.7 g carbohydrate, 15.6 g fiber, 27.5 g protein, 12 mg cholesterol, 1,184 mg sodium.

SaltSense: 35 percent of this soup's sodium comes from the beans, by rinsing the beans well before adding, you can significantly reduce their sodium contribution. Using no-salt-added tomatoes and omitting the cheese reduces the sodium per serving to 743 milligrams.