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Recipe Summary

active:
25 mins
total:
40 mins
Servings:
4
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large pot over medium heat. Add the pancetta and cook, stirring occasionally, until the fat begins to render, about 5 minutes. Add the onion, carrots and celery and cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the garlic and cook, stirring, 1 minute.

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  • Pour in the broth, beans, tomatoes, and rosemary and bring mixture to a boil. Reduce heat to a simmer, cover the pot and cook 15 minutes. Remove 1 cup of the mixture to a blender and puree until smooth. Return puree to the pot and add the pasta. Cook, stirring often, until the pasta is tender, about 10 minutes.

  • Divide soup between bowls and top with shaved Parmesan and oregano, if desired.

Nutrition Facts

407 calories; total fat 9g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 5mg; sodium 654mg; potassium 536mg; carbohydrates 58g; fiber 9g; sugar 8g; protein 24g; trans fatty acidg; vitamin a 720RE; vitamin a 7450IU; vitamin c 11mg; calcium 79mg; iron 4mg.

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