Operation Soup

As a toddler, Lucas loved soup. Now he doesn't. So I'm attempting a clandestine operation - serving him all the elements of the soup with just a little broth (this amount to be increased over time), throwing in a well-loved ingredient if necessary (this time - tomatoes) and sprinkling it generously with cheese. Last night it was pasta e fagioli.

*I like to cook the pasta on the side. It keeps it more firm for the soup when it's added one bowl at a time and makes it easier to construct a non-soup soup for Lucas.

From "Giada's Family Dinners"

4 sprigs fresh thyme (I omitted)
1 large fresh rosemary sprig
1 bay leaf
1T olive oil
1T unsalted butter
1c chopped onion
3oz pancetta or bacon, chopped
2 garlic cloves, minced
5 3/4 cups reduced-sodium chicken broth
2 (14.5oz) cans red kidney beans, rinsed and drained
(I used more discreet Great Northern beans)

A few handfuls Fresh, chopped spinach
(my addition, not in the recipe)

3/4 cup elbow macaroni (I prefer shells)
freshly ground black pepper
1/2 cup freshly grated parmesan (for sprinkling on top)

Wrap the herbs in a piece of cheesecloth and tie with kitchen twine. Heat the olive oil and butter in a large heavy saucepan over a medium flame. Add the onion, pancetta and garlic (I always wait to add the garlic a bit to make it doesn't burn.) Saute until the onion is tender, about 3 minutes. Add the broth, beans, and herb sachet. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer til vegetables are very tender, about 10 min, Discard the sachet.

In a blender, puree 1 cup of the bean mixture til smooth then return the puree to the saucepan. (At this point, I threw in some fresh, chopped spinach.) Cover and return the soup to a boil over high heat. Add the macaroni, cover, and boil stirring occasionally until the macaroni is tender but still firm to the bite, about 8 minutes. Season the soup with pepper. Ladle the coup into bowls. Sprinkle with Parmesan cheese and drizzle with evoo.