Ingredients

How to make it

  • 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.

People Who Like This Dish 2
Reviews & Comments 2

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    " It was excellent "
    gagagrits ate it and said...
    Sound wonderful, I haven't made this in a long time, I will try this thanks....:)
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  • krumkake 12 years ago
    Definitely my favorite Italian soup - this one sounds delish. Thank you!
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