well I don’t have it written down it’s in my head lol so here goes! fresh onion, fresh garlic, carrots maybe 3 whole and 3 celery stalks and fresh rosemary spring. Sautéed in extra Virgin olive oil stirring constantly over medium heat so you want the garlic to lightly brown but not burn. Add Pancetta maybe 2 slices and diced ham I had left over from Christmas, so it was spiral ham and I diced it up. Then you wanna toss around till the Pancetta gets a little crisp on the edges. Add a can of Italian crushed tomatoes. I use cento Italian style. I use 2 cans of Cannellini beans one I put in the food processor and blend it and added to the soup to use as a thickening agent. The other can I add whole 36 ounce carton of chicken stock two more Springs of rosemary, hot red pepper seeds. I let it simmer for about an hour. So you wanna taste the carrot? Make sure it’s cooked all the way through then I add a half a box only because it’s soaks up a lot of the juice of ditalini pasta lots of Locatelli Pecorino Romano cheese I use the brick and grate it myself. It’s very important you use this cheese it doesn’t taste right if you use anything else. Cook until the pasta is al dente. You don’t have to use red pepper seeds I like mine a little spicy.