Soup's On!

It is definitely that weather for soup! What is better on a cold rainy day than a hearty bowl of soup and some fresh bread?? Pasta e Fagioli is one of my favorites and it is a great soup to share with friends and family. This recipe can be made the day ahead as well, and if you leave the pasta out until then or very al dente, you can reheat on low in the crock pot.

Pasta e Fagioli
3-4 OZ Pancetta, Chopped
4 Sprigs Thyme
2 Dried Bay Leaves
1 TSP Crushed Red Pepper
1 Medium Onion Finely Chopped
4-6 Cloves Garlic Chopped
2 Cans Small White Beans
1 Large Can Crushed Tomatoes
2 Cups Water
1 Quart Chicken Stock
1 1/2 Cups Ditalini or Elbow Pasta

In a deep pot, heat 2 TBSP EVOO. Add pancetta and brown until slightly crispy. Add herbs, crushed red pepper, onion, and garlic. Season with salt and pepper and cook 4-5 minutes until onions are translucent. Add tomatoes, beans, water and chicken stock. Bring to a boil, then reduce to a simmer for about 10 minutes. Remove approximately 1 cup of the soup and blend until smooth. Add pasta to soup and cook until al dente. Add blended portion to soup and stir. Top each bowl of soup with grated parmigiano and serve with crusty italian bread.