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Minestra Di Roso e Cannellini

1/2 cup sliced pancetta, chopped (or substitute with 1/2 cup chopped bacon)
1 small onion, chopped
2 garlic cloves, finely chopped
8 cups warm water
2 (15-ounce) cans recipe-ready diced tomatoes, undrained
6 teaspoons vegetable base or bouillon granules
1 tablespoon chopped fresh rosemary, * or 1 teaspoon dried rosemary, crushed
2 (14.5-ounce) cans great Northern white beans, drained and rinsed
1 cup uncooked Arborio rice or other short-grain white rice
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh Italian (flat-leaf) parsley
Freshly grated Parmesan cheese for accompaniment

1. Cook pancetta in large saucepan for 1 to 2 minutes. Add onion and garlic; cook for 2 to 3 minutes or until pancetta is lightly crisp. Stir in water, tomatoes and juice, vegetable base and rosemary; bring to a boil. Reduce heat; cook for 8 to 10 minutes.
2. Stir in beans, rice and pepper; cook for 25 to 30 minutes. Sprinkle with parsley and cheese before serving.

Makes 8 servings.

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