Pasta and Bean Soup With Fontina

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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