Pasta e fagioli

Ingredients

• 2 large sprig fresh rosemary chopped
• 2 tablespoon olive oil
• 1 cup chopped onion
• 3 ounces pancetta, chopped
• 2 cloves minced garlic
• 5  cups chicken broth
• 1 (14.5-ounce) can chopped tomatoes
• 2 (14.5-ounce) cans cannellini beans, drained and rinsed
• 1 cup fresh pappardelle cut in bite size
• Freshly ground black pepper
• Pinch red pepper flakes, optional
• 1/3 cup freshly grated parmigiano
• 3 tablespoon first cold press olive oil

 Heat the olive oil in a heavy saucepan over medium heat. Add the onion, pancetta, rosemary and garlic and saute until the onion is tender, about 3 minutes. Add the tomatoes and cook for 10 minutes longer. Add the broth and the beans. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Puree 1 cup of the bean mixture in a blender until smooth. Before putting the puree back into the soup, add the pasta and boil with the lid on until it is tender but still firm to the bite, about 4 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and read pepper flakes.

Ladle the soup into bowls add lots of parmigiano and drizzle with olive oil