1 tsp thyme
1 tsp rosemary
1 bay leaf
1 T olive oil
1 T unsalted butter
1 cup chopped onion
3 oz pancetta or bacon, chopped
2 garlic cloves, minced
5 3/4 cups reduced sodium chicken broth
2 14.5-oz cans red kidney beans, rinsed and drained
3/4 cup elbow macaroni
Freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
1 T extra-virgin olive oil
1. Heat olive oil and butter in a large, heavy saucepan over medium heat. Add the onion, pancetta (or bacon) and garlic and saute' until the onion is tender, about 3 minutes.
2. Add the broth, beans, and herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes.
3. In a blender, puree 1 cup of the bean mixture until smooth, then return the puree to the saucepan. Cover and return the soup to boil over high heat.
Add the macaroni, cover and boil, stirring occasionally until the macaroni is tender but still firm to the bite, about 8 minutes. Season the soup with pepper.
Ladle the soup in to the bowls. Sprinkle with parmesan cheese and drizzle with extra-virgin olive oil. Garnish with fresh rosemary, or parsley.
1 tsp rosemary
1 bay leaf
1 T olive oil
1 T unsalted butter
1 cup chopped onion
3 oz pancetta or bacon, chopped
2 garlic cloves, minced
5 3/4 cups reduced sodium chicken broth
2 14.5-oz cans red kidney beans, rinsed and drained
3/4 cup elbow macaroni
Freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
1 T extra-virgin olive oil
1. Heat olive oil and butter in a large, heavy saucepan over medium heat. Add the onion, pancetta (or bacon) and garlic and saute' until the onion is tender, about 3 minutes.
2. Add the broth, beans, and herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes.
3. In a blender, puree 1 cup of the bean mixture until smooth, then return the puree to the saucepan. Cover and return the soup to boil over high heat.
Add the macaroni, cover and boil, stirring occasionally until the macaroni is tender but still firm to the bite, about 8 minutes. Season the soup with pepper.
Ladle the soup in to the bowls. Sprinkle with parmesan cheese and drizzle with extra-virgin olive oil. Garnish with fresh rosemary, or parsley.
**This soup is super fast and super flavorful. Best of all, my kids LOVE it and it is really inexpensive to make. I have used turkey bacon instead of real bacon and it turned out great. I also went out and bought the pancetta, but didn't notice that big of a difference.
We usually serve this with a salad and some garlic bread.
1 comment:
This looks great! I love recipes that can be made with things you usually have around like onions, canned beans, macaroni, etc. I can't wait to try it!
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