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Prep Time 20 mins Total Time 20 mins
Servings: 4



  1. Wrap Thyme, Rosemary and broken Bay Leaf in cheesecloth - secure with twine

  2. In a Large heavy saucepan - heat olive oil and butter (do not brown butter)

  3. Add onion and pancetta - medium heat for 5 min

  4. Add garlic - stir occasionally until onions are tender and translucent (about 3 min)

  5. Add chicken broth, beans and sachet of herbs and bring to a boil

  6. Decrease heat to medium and simmer for 15-20 minutes

  7. Discard Sachet of Herbs

  8. Remove 1 C of soup and beans (mostly beans but some soup) and puree until smooth

  9. Put aside puree and add pasta to saucepan - increase heat to high medium for 8 minutes ( until pasta is tender yet firm)

  10. Add puree to soup - stir and taste.