Pasta Fagiole

Everyone loves this soup, except my son, who says this - "Normally grown-ups like soup, but I don't like soup because soup is gross."

4 oz cubed prosciutto or pancetta with a little oil
1 tsp olive oil
4 cloves garlic, minced
Half onion, minced
One celery, finely chopped
One carrot, finely chopped

28 oz chicken broth
10 oz water
14 oz petite diced tomatoes
28 oz cannellini beans
1 tsp oregano
1 tsp thyme
Box ditalini or small pasta (tubetti, mini shells, etc)
Pinch salt and pepper

Over medium heat, cook prosciutto for 2-3 minutes. Add garlic and onion 2 minutes. Stir in carrots and celery for 5 minutes until onion is translucent and vegetables begin to cook through a little.

Add chicken broth, water and diced tomato and bring to a boil. Reduce to a simmer for 20-30 minutes until celery and carrots are cooked through. Add cannellini beans after rinsing and straining. Simmer for 10 minutes more. Meanwhile cook ditalini as directed.

To serve, place pasta in a soup bowl and ladle soup atop. Shave pecorino on top. Store pasta and soup separately.