1 onion, chopped

3 oz (85 g) pancetta, chopped

2 tablespoons (30 ml) olive oil

5 cups (1.25 litres) chicken broth

2 cups (500 ml) potatoes, peeled and diced

1 can 19 oz (540 ml) white beans, rinsed and drained

1 cup (250 ml) short macaroni

1 sprig fresh rosemary

Salt and pepper

In a large saucepan, brown onion and pancetta in oil. Add broth, potatoes and beans. Bring to a boil and simmer until potatoes are tender.

In a blender, purée a third of the soup until smooth and return to pan. Add macaroni and rosemary. Bring to a boil and simmer for 8 to 10 minutes or until macaroni is al dente. Remove the sprig of rosemary and adjust seasoning. Serve with toasted bread rubbed with garlic.

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