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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My family loves this dish as prepared at a Italian restaurant in our community. My kids have eaten it since they were very young. This recipe is very similar. It's from Giada D. Ingredients:
4 sprigs fresh thyme |
1 large fresh rosemary sprig |
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 1/2 ounce) cans red kidney beans, drained and rinsed |
3/4 cup elbow macaroni |
freshy ground black pepper |
1 pinch red pepper flakes |
1/3 cup freshly grated parmesan cheese |
1 tablespoon extra virgin olive oil |
Directions:
1. Wrap thyme, rosemary, and bay leaf in a large piece of cheesecloth ans secure closed with kitchen twine.
2. Heat 1 tablespoons olive oil and 1 tablespoons butter in heavy, large saucepan over medium heat. Add onion, pancetta, and garlic and saute unti onion is tender, about 3 minutes. Add broth, beans, and sachet of herbs. Cover and bring to a boil over high heat. Decrease heat to medium and simmer until veggies are very tender, about 10 minutes. Discard sachet.
3. Puree 1 cup of bean mixture in a blender until smooth. Before putting puree back into soup, add macaroni and boil with lid on until tender but still firm to bite, about 8 minutes. Return puree to the remaining soup in the saucepan and stir well. Season soup with ground black pepper and red pepper flakes.
4. Ladle soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.
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