Ingredients: |
Ingredients: 4 sprigs fresh thyme
1 large fresh rosemary sprig
1 bay leaf
1 tbsp. olive oil
1 tbsp. unsalted butter
1 cup chopped onion
3 oz. pancetta or bacon, chopped (I usually use bacon, pancetta is very pricey)
2 cloves garlic, minced
5 3/4 cups reduced sodium chicken broth
2 14 oz. cans red kidney beans, rinsed and drained
3/4 cup elbow macaroni
black pepper
1/3 cup Parmesan cheese, plus more to taste. ;)
1 tbsp. extra virgin olive oil
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Directions: |
Directions:Wrap the thyme, rosemary, and bay leaf in a piece of cheese cloth and tie it with kitchen twine. Heat olive oil and butter in a large heavy sauce pan over medium heat. Add onion , pancetta (or bacon), and garlic and saute until onions are tender, about 5 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 15 minutes. Discard the sachet. In a blender or food processor, puree 1 cup of the bean mixture until smooth and then return it to the sauce pan. This will thicken the soup. Cover and return 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 into bowls and sprinkle with Parmesan cheese and drizzle with extra virgin olive oil. Serve this with crusty Italian bread. |
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