If you like pasta e fagioli, you’ll love this rib-sticking soup that substitutes garbanzo beans for the usual cannellinis and adds some tomatoes for color and flavor. It happens to be my Aunt Raffy’s favorite soup.

　　

Ingredients

4 fresh thyme sprigs

　　1 large fresh rosemary sprig

　　1 bay leaf

　　1 tablespoon olive oil

　　1 tablespoon unsalted butter

　　1 cup chopped onion (1 medium onion)

　　3 ounces pancetta, chopped

　　2 garlic cloves, minced

　　6 cups low-sodium chicken broth

　　2 (14.5-ounce) cans garbanzo beans, drained and rinsed

　　1 (14.5-ounce) can diced tomatoes, with juice

　　3/4 cup ditalini (thimble-shaped pasta)

　　1/2 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　1/3 cup freshly grated Parmesan, for garnish

　　Extra-virgin olive oil, for drizzling

　　

Step 1

Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure with kitchen twine to make a sachet. Heat the olive oil and butter in a large, heavy saucepan over medium heat. Add the onion, pancetta, and garlic and sauté until the onion is tender, about 3 minutes. Add the broth, beans, tomatoes, and herb sachet. Cover and bring to a boil over medium-high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet.

　　

Step 2

Transfer 1 cup of the bean mixture to a blender and reserve. Add the ditalini to the soup pot, cover, and bring the liquid back to a boil. Boil gently until the pasta is tender but still firm to the bite, about 8 minutes. Puré the reserved bean mixture until smooth, then stir the puré into the boiling soup. Season with salt and freshly ground black pepper.

　　

Step 3

Ladle the soup into bowls. Sprinkle each serving with some Parmesan and drizzle with extra-virgin olive oil.

　　Everyday Pasta