30-Minute Pasta And Kidney Bean Soup (Pasta E Fagio

Name: 30-Minute Pasta And Kidney Bean Soup (Pasta E Fagioli) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (28-ounce) can whole tomatoes packed in juice; 2 tablespoons extra-virgin olive oil, plus more for serving; 1 tablespoon butter; 3 ounces pancetta or bacon, finely chopped (optional); 1 medium onion, finely diced (about 1 cup); 6 cloves garlic, minced on a microplane grater; 1/2 teaspoon dried oregano; 1/2 teaspoon dried red pepper flakes; 1 quart homemade or low-sodium canned chicken broth; 2 (15 ounce) cans dark red kidney beans; 2 bay leaves; 1 cup small pasta such as shells, ditali, or elbows; Kosher salt and freshly ground black pepper; 2 tablespoons chopped fresh parsley leaves

Servings: persons

1 (28-ounce) can whole tomatoes packed in juice
2 tablespoons extra-virgin olive oil, plus more for serving
1 tablespoon butter
3 ounces pancetta or bacon, finely chopped (optional)
1 medium onion, finely diced (about 1 cup)
6 cloves garlic, minced on a microplane grater
1/2 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes
1 quart homemade or low-sodium canned chicken broth
2 (15 ounce) cans dark red kidney beans
2 bay leaves
1 cup small pasta such as shells, ditali, or elbows
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves

1
Pour the tomatoes into a medium bowl and using hands, squeeze each tomato through your fingers to break it up into small pieces (be careful, they can squirt). Set aside.
2
Heat olive oil and butter in a large saucepan over medium-high heat until butter is melted. If using pancetta, add to pan and cook, stirring constantly until fragrant, about 2 minutes. Reduce heat to medium and add onion, garlic, oregano, and red pepper flakes. Cook, stirring constantly until fragrant and softened but not browned, about 3 minutes. Add tomatoes and their juice, chicken broth, kidney beans, and bay leaves. Bring to a boil over high heat then reduce to a bare simmer. Cook for 20 minutes, adding pasta to soup for the last 5 to 10 minutes (depending on the package directions). Season to taste with salt and pepper. Discard bay leaves, stir in parsley and serve, drizzling each serving with extra-virgin olive oil at the table.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (28-ounce) can whole tomatoes packed in juice, 2 tablespoons extra-virgin olive oil, plus more for serving, 1 tablespoon butter, 3 ounces pancetta or bacon, finely chopped (optional), and more.

Yes, 30-Minute Pasta And Kidney Bean Soup (Pasta E Fagioli) Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

30-Minute Pasta And Kidney Bean Soup (Pasta E Fagioli) Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions