Hearty pasta and bean soup
76
- Prep Time20 min
- Total Time45 min
- Makes6 Servings
Hearty pasta and bean soup recipe Photo, Roberto Caruso
This steamy soup brings a taste of Italy to you at home. For an authentic finish, pair it with toasted, garlicky bread, drizzled in olive oil.
Ingredients
3 tbsp extra-virgin olive oil
1 onion, finely chopped
1 1/3 cups finely diced pancetta, about 150 g
2 red potatoes, peeled and diced
2 900-mL cartons no-salt chicken broth
1/2 tsp salt
2 tsp finely chopped fresh rosemary
1 1/2 cups macaroni pasta
540-mL can romano beans, or borlotti, drained and rinsed
1/3 cup grated parmesan
2 tbsp finely chopped parsley
4 slices Italian bread, toasted
1 garlic clove, cut in half
Instructions
HEAT a large pot over medium. Add 1 tbsp oil, then onion and pancetta. Cook until onion is soft, about 3 min. Add potatoes, broth, salt and rosemary. Bring to a boil. Reduce heat to medium-low and simmer, covered, until potatoes are tender, about 15 min.
ADD pasta and continue cooking until pasta is tender, about 8 min. Stir in beans. Ladle soup into bowls and top with parmesan and parsley. Drizzle with 1 tbsp oil. Serve with toasted bread rubbed with garlic and drizzled with remaining 1 tbsp oil.
Nutrition (per serving)
Calories 469, Protein 23g, Carbohydrates 59g, Fat 16g, Fibre 6g, Sodium 988mg.
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