Ingredients
- 4 sprigs thyme
- 1 large sprig rosemary
- 1 bay leaf
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1 cup chopped onion
- 3 oz. pancetta, chopped
- 2 tsp. minced garlic
- 5 3/4 cups chicken broth
- 2 (14.5 oz.) cans red kidney beans, drained and rinsed
- 3/4 cup elbow macaroni
- black pepper
- 1/3 cup fresh grated Parmesan
- 1 Tbsp. olive oil
- pinch red pepper flakes
Preparation
Step 1
Wrap is thyme, rosemary and bay leaf in a piece of cheesecloth and secure closed with a piece of twine.
Heat 1 Tbsp. olive oil and butter in a heavy saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes.
Add the broth, beans and the sachel of herbs. Cover and bring to a boil, over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes.
Discard the sachet. Puree one cup of the bean mixture in a blender until smooth.*
Add the macaroni to the soup and boil with the lid on until it is tender, but firm to the bite, about 8 minutes. Return the puree to the soup and stir well. Season the soup with salt, pepper and red pepper flakes.
Ladle the soup into bowls. Sprinkle with some Parmesan cheese and drizzle with olive oil.
*When blending hot liquids; remove the liquid from the heat and allow to cool for at leeast 5 minutes. Transfer the liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.