Ingredients
- 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
Directions
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 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.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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By jpecorar_9763255
on February 23, 2013
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Looking for a lenten meal, left out the pancetta and used a premium vegetable broth, it was great. Don't usually use "sprigs" but thought it better this time given the missing pancetta. Everybody loved it. Next time I will added back the meat and keep the sprigs.
By KGPhill
on December 17, 2012
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I made a few alterations in an attempt to keep this in the "zone diet" format
I added 2 cups chopped tomatoes (can used canned diced
I added a parmesan rind to the broth removed before serving
I used 1/3 cup barley in place of the pasta as I did not want that type of carb. Allow extra cooking time of at least 30 minutes from adding barley
I did use 1 can garbanzo beans and 16 ounces of cooked kidney beans
I used bacon as I had no pancetta I parboiled it to remove some of the smokey flavor
I used 8 cups of chicken stock.
In the final minutes I added fresh baby spinach about 12 ounces
I know its not pasta e fagioli anymore but it was still wonderful!
By Maestra1
Los Angeles, CA
on December 10, 2012
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A keeper for sure! I am trying to have more meat free meals and was also looking for a recipe to use red kidney beans. I am so glad I found this recipe! My husband and son also loved it. I did make a few changes as follows:
1. I left out the pancetta, it was still delicious!
2. I added more broth s suggested in other reviews; 8 cups of broth.
3. I made my own beans. Get away from the canned stuff. It is very easy to make your own beans.
4. I only had a red onion, so I used that.
I will make this again!
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