Pasta fagioli with arugula salad

First of all if you omit the pancetta and use vegetarian broth instead of chicken broth this a vegetarian dish. If you omit the Parmesan rinds along with the pancetta and switch chicken broth to vegetarian broth then it is vegan. That being said…

This is an adapted recipe from Giada’s Food Network pasta fagioli. John sautes the pancetta and adds some onion and leek, there’s a bunch of herbs, garlic, and he adds some carrots, the broth, and half the beans. After a little cooking, he adds the ditalini and the Parmesan rinds and finally some puréed beans. With toasted bread, olive oil, and grated Parmesan the soup is finished. We served this with an arugula and tomato salad.