Pasta e Fagioli

1 sprig fresh rosemary
1 bay leaf
dash of Italian blend seasoning
1 T. olive oil
1 T. butter
1 medium onion, chopped
1 package pancetta
2 cloves garlic, minced
2 cans red beans, drained
1 package conchigliette pasta (tiny shells)
about 6-7 c. chicken broth (adjust accordingly)
grated parmesan and extra olive oil

Heat oil and butter in large pan. Saute the onion, pancetta, and garlic until onion is tender. Add broth, beans and herbs. Cover and bring to boil. Reduce heat and simmer about 10 mintues. Remove bay leaf and rosemary sprig. Puree 1 c. of the bean mixture and return to the saucepan. Cover and return to boild. Add pasta and cook till pasta is done, about 8 minutes. Season with salt and pepper. Garnish with parmesan cheese and a drizzle of olive oil.