Page 37 - 2019TOHCookbook
P. 37
MCNULTY | NORTH READING, MA | SERVES 6
This is a super easy soup to make and is great on a cool fall day!
INGREDIENTS
4 sprigs of fresh thyme 1 sprig of rosemary
1 bay leaf
1 tbsp. of olive oil
1 tbsp. of unsalted butter 1 chopped onion
3 oz. of chopped pancetta
INSTRUCTIONS
1. Wrap herbs in cheesecloth.
2 garlic cloves
3 cans of chicken broth
2 cans of red kidney beans, rinsed and drained 3⁄4 cup small pasta
Pepper
Fresh Parmesan
2. Heat olive oil and butter in large heavy saucepan over medium heat.
3. Add onion, pancetta and garlic and sauté until tender.
4. Add broth, beans and herbs. Cover and bring to a boil.
5. Decrease heat to medium and simmer about 10 minutes. Remove the herbs.
6. In a blender, puree about 1 cup of the beans and return to pot.
Cover and bring back to a boil and add the pasta, boil for about 8 minutes, stirring now and then.
7. Season with pepper.
8. Serve soup, topped with grated cheese and crusty bread. Enjoy!
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PASTA E FAGIOLI
