Pasta And Bean Soup With Fontina - cooking recipe

Ingredients

3 tablespoons olive oil
2 yellow onions, chopped
2 tablespoons minced garlic
4 ounces sliced pancetta, finely chopped
1 (15 ounce) can white beans, drained
1 cup canned diced tomato, with juices
6 cups beef broth
1/4 cup minced flat leaf parsley
2 tablespoons minced oregano
salt
fresh ground pepper
8 ounces pennette pasta
6 slices country bread, toasted
3 cups shredded Fontina cheese

Preparation

Preheat the oven to 350 degrees.
In a large, heavy pot, warm the oil over low heat.
Add the onions and saute until very tender, 10-15 minutes.
Add the garlic and saute for about 2 minutes.
Add the pancetta and saute 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.