3 15 oz cans pinto or cannellini beans
¼ cup extra virgin olive oil
½ medium onion, chopped
2 cloves garlic, chopped
5 oz pancetta or approx 5 slices bacon, diced
2 tbsp minced FRESH rosemary, thyme, basil or parsley
6 cups beef broth
1 cup crushed tomatoes
1 ¾ cups small pasta shells, uncooked
Salt and pepper to taste
crushed red pepper flakes, optional
Parmigiano cheese
- In a large soup pot, heat olive oil. Add onion and pancetta and saute until onions are golden, about 5 minutes. Add garlic and herbs and saute about 4 additional minutes. Then combine the beans, the broth and cook for five minutes.
- Transfer the pot ingredients to a blender or food processor. Puree until smooth. You can also use an immersion blender and that will be easier.
- Add the pureed mixture back into the pot. Add salt, and crushed tomatoes. Bring to a boil.
- Once boiling, add the pasta and cook until al dente, stirring occasionally to prevent sticking.
- Once the pasta is cooked, remove from heat.
- Taste, and add more salt if necessary.
- Serve, topped with red pepper flakes and cheese, if you like.