PASTA E FAGIOLI
Makes 6 servings
4 sprigs fresh thyme
1 large sprig fresh rosemary
1 bay leaf
1 tablespoon extra virgin olive oil, plus more for drizzling
1 tablespoon butter
1 cup chopped onion
3 oz. pancetta or bacon, chopped
3 large cloves garlic, pressed or finely minced
6 cups low-sodium chicken broth
2 (14.5 ounce) cans red kidney beans, drained and rinsed
3/4 cup elbow macaroni (or any small pasta)
freshly ground black pepper
pinch red pepper flakes (optional)
1/3 cup freshly grated parmesan
1. Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine.
2. Heat the olive oil and butter in a heavy large saucepan over medium heat. Add onion, and pancetta or bacon; saute for 3 minutes, or until onion is tender. Add the garlic and saute for 30 seconds more.
3. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then lower the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet.
4. Puree 1 cup of the bean mixture (carefully) in a blender until smooth.
5. Before putting the puree back into the soup, add the pasta and boil with the lid on until it is tender but still firm to the bite, about 8 minutes (time depends on the pasta you choose).
6. Return the puree to the remaining soup and stir well. Season soup with ground black pepper and red pepper flakes.
7. Ladle soup into bowls. Sprinkle with parmesan and drizzle with extra virgin olive oil just before serving.
slightly adapted from Giada De Laurentiis
|onions and bacon|
|rosemary, thyme and bay leaf|
|herbs wrapped in cheesecloth (a bouquet garni)|
Mine is tied a little awkwardly, but whatever keeps
all the herbs in and gets the job done is fine.
|chicken broth, herbs and beans added|
|adding the pasta (I used ditalini)|
|Luckily, it worked pretty well.|
|sprinkled with parmesan and drizzled with olive oil|