Pasta e Fagioli *Legume Recipe # 2*

This spring has been a typical Oregon one, cold and wet. Needless to say I have been making a lot of soups. This recipe for Pasta e Fagioli will help take the chill off. This recipe is from Giada de Laurentis, but of course I changed some things around a bit. Sofia loved it and ate a whole bowlful and didn’t throw one bite on the floor ( a big deal at her age!)

Makes 6 Servings:
4 Sprigs Fresh Thyme
2 Sprigs Fresh Rosemary
1 Bay Lead
(If you don’t have fresh, use dried.)
1 Tb Olive Oil
1 Tb Unsalted Butter
1 Med Yellow Onion, Chopped
3 Slices Bacon, Chopped
3 Garlic Cloves, minced
6 Cups Low-Sodium Chicken Broth
1 Cup Elbow Macaroni
2 (15 oz cans) Red Kidney
Parmesan Cheese
Pepper

Heat olive oil and butter, in a large pot, over med heat. Add the onion and bacon, sauté until onions are tender about 4 minutes. Add the garlic, sauté 1 minute. Add the broth, beans , and herbs. (You can make a sachet of herbs but since I am normally cooking with a baby on my hip, the whole sachet thing doesn’t work for me. If you don’t use a sachet, just pick the herbs out at the end.) Bring to a boil over high heat. Then decrease heat to a simmer and cook for 10 minutes. In a blender, puree 1 cup of the mixture until smooth, then return puree to saucepan. Bring the soup to a boil. Add the macaroni noodles and cook until al dente, stirring occasionally. Discard herbs. Season with pepper. Sprinkle with parmesan cheese and serve!

Note: The leftovers may need to be thinned with a little more broth.