1 can 19 oz (540 ml) white beans, rinsed and drained
1 cup (250 ml) short macaroni
1 sprig fresh rosemary
Salt and pepper
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.