Pasta And Bean Soup With Fontina

• 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

1. Preheat the oven to 350 degrees.
2. In a large, heavy pot, warm the oil over low heat.
3. Add the onions and saute until very tender, 10-15 minutes.
4. Add the garlic and saute for about 2 minutes.
5. Add the pancetta and saute for about 5 minutes.
6. Add the beans, tomatoes, broth, parsley, and oregano and simmer, stirring occasionally, for about 10 minutes.
7. Meanwhile, bring a large pot of water to a boil.
8. Add 2 tsp salt and the pennette pasta and cook until almost al dente, about 9 minutes or according to the package directions.
9. Drain and add to the soup.
10. Season with salt and pepper.
11. Ladle the soup into ovenproof bowls.
12. Top each with a piece of toasted bread and sprinkle with cheese.
13. Place on a baking sheet and bake until the cheese is completely melted, about 10 minutes; serve.

olive oil, yellow onions, garlic, pancetta, white beans, tomato, beef broth, flat leaf parsley, oregano, salt, fresh ground pepper, pasta, country bread, fontina cheese

Taken from www.food.com/recipe/pasta-and-bean-soup-with-fontina-521058 (may not work)