Babymoon Cafe Pasta e Fagioli

1 cup diced pancetta (see Note)
1 cup diced onion (about 2 medium onions)
3 cup chicken broth
1 cup dried kidney beans
1 cup great Northern beans
2 cup canned whole tomatoes, roughly chopped
1/2 tablespoon crushed red pepper
2 tablespoon chopped fresh rosemary
2 tablespoon chopped fresh sage
Salt and pepper to taste

In a large, heavy-bottomed pot over medium-high heat, saute pancetta and onions 7 to 10 minutes until browned, being careful not to burn onions.

Add chicken broth, kidney beans, great Northern beans, tomatoes and crushed red pepper, and bring to a boil. Reduce to a simmer and cook, stirring occasionally and adding liquid if necessary to keep beans covered, about 2 hours until beans are tender. About 15 minutes before serving, add rosemary and sage, and adjust seasoning with salt and pepper. Serve with a good quality grated Parmesan cheese and crusty bread.

Note: Pancetta is an Italian bacon, cured with salt and spices but not smoked. In a pinch, you may substitute bacon, but the flavor will be much smokier and sweeter. It's really worth finding pancetta for authentic flavor.

Makes 6 servings.

It is not necessary to presoak the beans for this recipe.