Pasta e Fagioli
Source of Recipe
Debra Rossi
List of Ingredients
4 sprigs of fresh thyme
1 lg. fresh rosemary sprig
1 bay leaf
1 tbsp. olive oil
1 tbsp. unsalted butter
1 cup chopped onion
2 oz. bacon, chopped
2 garlic cloves, minced
7 cups chicken broth
2 cans cannellini beans
3/4 cup ditalani past
Freshly ground pepper
1/3 cup freshly grated Parmesan cheese
1/2 lg. can diced tomatoesRecipe
Mince rosemary and thyme. Heat olive oil and butter in a large heavy saucepan over a medium flame. Add the onion, bacon, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans and herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are tender, about 3 minutes. Take out bay leave. Add the tomatoes. In a blender puree 1 cup of bean mixture until smooth, then return the puree to the saucepan. Cover and bring 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 soup with pepper. Sprinkle with Parmesan cheese.
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