Pasta Fagioli

Pasta Fagioli is a great classic Italian soup, it is hearty enough to eat on it's own especially with crusty bread & a salad. This is a great recipe for it using the infusion of fresh herbs & the unique flavor of pancetta. I hope you like it!

4 sprigs fresh thyme

1 large sprig fresh rosemary

1 bay leaf

1 tablespoon olive oil

1 tablespoon butter

1 cup chopped onion

1 zucchini squash chopped to small pieces

3 ounces pancetta, chopped

2 teaspoons minced garlic

5 3/4 cups low-sodium chicken broth

2 (14.5-ounce) cans red kidney beans, drained and rinsed

3/4 cup elbow macaroni

Freshly ground black pepper

1/3 cup freshly grated Parmesan

Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, zucchini, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of 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. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes. (If you like red pepper flakes, I have a small aversion to them)
Ladle the soup into bowls. Sprinkle with some Parmesan.