Pasta and Bean Soup With Fontina
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 3 tablespoons olive oil
- 2 yellow onions, chopped
- 2 tablespoons minced garlic
- 4 ounces sliced pancetta, finely chopped
- 1 (15 ounce) can white beans, drained
- 1 cup canned diced tomato, with juices
- 6 cups beef broth
- 1⁄4 cup minced flat leaf parsley
- 2 tablespoons minced oregano
- salt
- fresh ground pepper
- 8 ounces pennette pasta
- 6 slices country bread, toasted
- 3 cups shredded Fontina cheese
directions
- Preheat the oven to 350 degrees.
- In a large, heavy pot, warm the oil over low heat.
- Add the onions and sauté until very tender, 10-15 minutes.
- Add the garlic and sauté for about 2 minutes.
- Add the pancetta and sauté for about 5 minutes.
- Add the beans, tomatoes, broth, parsley, and oregano and simmer, stirring occasionally, for about 10 minutes.
- Meanwhile, bring a large pot of water to a boil.
- Add 2 tsp salt and the pennette pasta and cook until almost al dente, about 9 minutes or according to the package directions.
- Drain and add to the soup.
- Season with salt and pepper.
- Ladle the soup into ovenproof bowls.
- Top each with a piece of toasted bread and sprinkle with cheese.
- Place on a baking sheet and bake until the cheese is completely melted, about 10 minutes; serve.
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