Hearty pasta and bean soup

36

PREP TIME

20 min

TOTAL TIME

45 min

Makes

6 Servings

Hearty pasta and bean soup

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.

How to dice an onion

Nutrition (per serving)

  • Calories
  • 469,
  • Protein
  • 23 g,
  • Carbohydrates
  • 59 g,
  • Fat
  • 16 g,
  • Fibre
  • 6 g,
  • Sodium
  • 988 mg.