Pasta e Fagioli (Macaroni and Bean Soup)

Name: Pasta e Fagioli (Macaroni and Bean Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
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

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Preparation 15 MIN

Cooking 30 MIN
Servings 4

Ingredients
Preparation

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

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.

Pasta e Fagioli (Macaroni and Bean Soup)

Ingredients

Preparation

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