Pasta e Fagioli

By khojnicki

Ingredients

• 4 sprigs fresh thyme
• 1 large fresh rosemary sprig
• 1 bay leaf
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 c chopped onion
• 3 oz. panchetta or bacon, chopped
• 2 garlic cloves, minced
• 5 3/4 c reduced sodium chicken broth
• 2 14 oz. cans red kidney beans, rinsed and drained
• 3/4 c elbow macaroni
• Freshly ground black pepper
• 1/3 c freshly grated parmesan cheese
• 1 tbsp extra virgin olive oil

Details

Servings 6

Preparation

Step 1

Wrap the thyme, rosemary and bay leaf in a piece of cheesecloth and tie it with kitchen twine.

Heat the olive oil and butter in a large, heavy saucepan over a medium flame. Add the onion, pancetta and garlic and saute until the onion is tender, about 3 minutes. add the broth, beans and sachet 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.

In a blender, puree 1 c bean mixture until smooth, then return the puree to the saucepan. Cover and return the soup to a boil over high heat. Add the macaroni, cover, and boil, stirring occasionally, until the macaroni is tender but still firm to the bite, about 8 minutes. Season the soup with pepper.

Ladle the soup into bowls. Sprinkle with parmesan cheese and drizzle with extra virgin olive oil.