Directions:
- Wrap thyme, rosemary, and bay leaf in a large piece of cheesecloth ans secure closed with kitchen twine.
- Heat 1 tablespoons olive oil and 1 tablespoons butter in heavy, large saucepan over medium heat. Add onion, pancetta, and garlic and saute unti onion is tender, about 3 minutes. Add broth, beans, and sachet of herbs. Cover and bring to a boil over high heat. Decrease heat to medium and simmer until veggies are very tender, about 10 minutes. Discard sachet.
- Puree 1 cup of bean mixture in a blender until smooth. Before putting puree back into soup, add macaroni and boil with lid on until tender but still firm to bite, about 8 minutes. Return puree to the remaining soup in the saucepan and stir well. Season soup with ground black pepper and red pepper flakes.
- Ladle soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.29 Kcal (1019 kJ) | ||
| Calories from fat | 139.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.52g | 24% | |
|---|---|---|---|
| Cholesterol | 21.27mg | 7% | |
| Sodium | 416.07mg | 17% | |
| Potassium | 343.97mg | 7% | |
| Total Carbs | 17.23g | 6% | |
| Sugars | 1.53g | 6% | |
| Dietary Fiber | 1.72g | 7% | |
| Protein | 12.05g | 24% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 101.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 79.21 Kcal (332 kJ) | ||
| Calories from fat | 45.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.05g | 24% | |
|---|---|---|---|
| Cholesterol | 6.92mg | 7% | |
| Sodium | 135.47mg | 17% | |
| Potassium | 111.99mg | 7% | |
| Total Carbs | 5.61g | 6% | |
| Sugars | 0.5g | 6% | |
| Dietary Fiber | 0.56g | 7% | |
| Protein | 3.92g | 24% | |
| Vitamin C | 0.7mg | 4% | |
| Iron | 0.2mg | 4% | |
| Calcium | 33mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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