30-Minute Pasta and Kidney Bean Soup (Pasta e Fagioli) | Serious Eats : Recipes

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
• ½ teaspoon dried oregano
• + 7 more ingredients
• • ½ 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, a...

View full recipe at SpringPad