Otherwise referred to as Pasta Fazool, this is so yummy and simple to make. It is one of the best soups to make when you want to eat something warm and cozy on short notice, it takes maybe 20 minutes from start to finish. I try to keep the ingredients on hand at all times, just in case I need a fix!
Pasta e Fagioli courtesy of Giada DeLaurentis
4 sprigs fresh thyme
1 large sprig fresh rosemary
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
3 ounces pancetta, chopped
2 teaspoons minced garlic
5 3/4 cups low-sodium chicken broth
2 (14.5-ounce) cans red kidney beans, drained and rinsed
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
*I add an 8 ounce can of tomato sauce…real italians I think generally do not eat this as a red soup, but well, i’m Irish! And I think the touch of tomato makes it perfect!
Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large 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 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. Puree 1 cup of the bean mixture in a blender until smooth. Before putting the puree back into the soup, add the macaroni (and the tomato sauce if you are adding it) and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. 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.
Serve with crusty italian bread, or some homemade focaccia!
*Recipe from Foodtv.com!