Pasta e Fagioli (Macaroni and Bean Soup)
Preparation
15 MIN
Cooking
30 MIN
Servings
4

Pasta e Fagioli (Macaroni and Bean Soup)

Ingredients

  • 1 onion, chopped
  • 3 oz (85 g) pancetta, chopped
  • 2 tablespoons (30 ml) olive oil
  • 5 cups (1.25 litres) chicken broth
  • 2 cups (500 ml) potatoes, peeled and diced
  • 1 can 19 oz (540 ml) white beans, rinsed and drained
  • 1 cup (250 ml) short macaroni
  • 1 sprig fresh rosemary
  • Salt and pepper

Preparation

  1. 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.
  2. 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.