Pasta e Fagioli

This soup recipe is my Hannah's favorite soup ever! There are days when I know that my girl will come home from school simply exhausted. There's nothing like a pick me up of this Italian classic with a couple of slices of garlic bread to pick her back up!

you'll need...

• 2 large sprigs fresh Rosemary
• a good sized bunch of fresh Thyme
• 1 large red onion finely chopped
• 2 (14½) can red kidney beans
• about 3 ounces of Pancetta chopped
• 5 to 6 cups of low sodium chicken broth
• Black pepper to taste
• rind of Parmesan Cheese
• 1 cup elbow macaroni

Let's make some soup!

I like to put my rosemary and thyme in a sachet bag (can be bought in any cooking store or in your grocers kitchen utensil section). If they don't have it then place in some cheesecloth and tie up with some cooking string.

Heat the olive oil and butter and saute the onions until translucent, add in the pancetta and cook until crisp.
Next add in the chicken broth and kidney beans, add in the sachet of fresh herbs and your cheese rind. Put lid on pot, bring to a boil then bring down to a low simmer for about 10 minutes.
While soup is cooking I like to make my pasta separately- boil the elbow macaroni until al dente. Put pasta in bowls then ladle the soup over the pasta. Sprinkle with some fresh grated Parmigiano Reggiano and if you like, drizzle a little olive oil on top just before serving.

Serve with a side salad of fresh greens and a couple of slices of hot crusty garlic bread. What a wonderful meal on a cold or blustery day!