Pasta e fagioli

By exdircomp

Ingredients

• 4 sprigs fresh thyme
• 1 large sprig fresh rosemary
• 1 bay leaf
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup chopped onion
• 1 cup carrot cut
• 3 ounces pancetta, chopped
• 1 lb, ground beef
• 2 teaspoons minced garlic
• 1 can fire roasted tomatoes 32 ounce
• 4 cups low-sodium chicken broth
• 4 cups v=8 juice
• 1 (14.5-ounce) cans red kidney beans, drained and rinsed
• 1 (14.5-ounce) cans great northern beans, drained and rinsed
• 1 tablespoon white vinegar
• 3/4 cup elbow macaroni
• Freshly ground black pepper
• Pinch red pepper flakes, optional
• 1/3 cup freshly grated Parmesan
• 1 tablespoon extra-virgin olive oil

Preparation

Step 1

Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Brown the ground beef Season. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, carrott 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 add remaining ingredients and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup. Boil 2 to 3 quarts of water, add the macaroni and cook until aldente. Add to broth. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.

Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.