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. ---------------------------------------------------------------------------
Nutrition
Ingredients
