In a large saucepan, brown onion and pancetta in oil. Add broth, potatoes and beans. Bring to a boil and simmer until potatoes are tender.
In a blender, purée a third of the soup until smooth and return to pan. Add macaroni and rosemary. Bring to a boil and simmer for 8 to 10 minutes or until macaroni is al dente. Remove the sprig of rosemary and adjust seasoning. Serve with toasted bread rubbed with garlic.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.