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Pasta and Bean Soup With Fontina

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“In ‘Williams-Sonoma: Soup of the Day’”
1hr 30mins

Ingredients Nutrition


  1. Preheat the oven to 350 degrees.
  2. In a large, heavy pot, warm the oil over low heat.
  3. Add the onions and sauté until very tender, 10-15 minutes.
  4. Add the garlic and sauté for about 2 minutes.
  5. Add the pancetta and sauté for about 5 minutes.
  6. Add the beans, tomatoes, broth, parsley, and oregano and simmer, stirring occasionally, for about 10 minutes.
  7. Meanwhile, bring a large pot of water to a boil.
  8. Add 2 tsp salt and the pennette pasta and cook until almost al dente, about 9 minutes or according to the package directions.
  9. Drain and add to the soup.
  10. Season with salt and pepper.
  11. Ladle the soup into ovenproof bowls.
  12. Top each with a piece of toasted bread and sprinkle with cheese.
  13. Place on a baking sheet and bake until the cheese is completely melted, about 10 minutes; serve.

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