Pasta E Fagioli (by Brandon)

4 sprigs fresh thyme
1 large sprig fresh rosemary
2 bay leafs
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
3 ounces pancetta, chopped
2 cloves minced garlic
5 3/4 cups low-sodium chicken broth
2 (14.5-ounce) cans red kidney beans, drained and rinsed

3/4 cup small pasta – I used orecchiette pasta

Freshly ground black pepper
Pinch red pepper flakes, optional
1/3 cup freshly grated Parmesan
1 tablespoon extra-virgin olive oil

Wrap the rosemary, thyme, and bay leaf together in a piece of cheesecloth and secure closed. Heat olive oil and butter in a large saucepan over medium heat. Saute the onion, garlic, and pancetta in the saucepan until onion starts to soften. Add broth, beans and bag of herbs and bring to a boil over high heat, decrease heat to medium and simmer until vegetables are tender. Discard bag of herbs. Scoop 1c of the bean mixture into a blender and puree until smooth.* Before putting puree back into the soup, add pasta and continue boiling until al dente. Return puree to soup and season with black pepper, red pepper and salt. Use Parmesan as topping once served in bowls.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.*