30-Minute Pasta e Fagioli

Pasta e fagioli is the bean and pasta soup traditionally made with the leftovers from the Sunday gravy and was known to cause bouts of foolishness in Dean Martin. My version isn’t packed with meat like nonna’s undoubtedly was, but a ton of garlic, pancetta (you can use bacon, guanciale, or even crumbled sausage if you like), oregano, and a couple bay leaves add plenty of flavor to the mix.

Servings: 4

INGREDIENTS:

• One 28-ounce can whole tomatoes
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 tablespoon unsalted butter
• 3 ounces pancetta, finely chopped (optional)
• 1 medium onion, finely diced (about 1 cup)
• 6 medium cloves garlic, minced or grated on a Microplane (about 2 tablespoons)
• ½ teaspoon dried oregano
• ½ teaspoon red pepper flakes
• 4 cups homemade or low-sodium canned chicken stock
• Two 15-ounce cans red kidney beans, with their liquid
• 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

INSTRUCTIONS:

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

NOTE:

• This hearty and flavorful Pasta e Fagioli is a delightful dish that can be enjoyed on its own or paired with a side salad and crusty bread. Feel free to customize the soup by adding your favorite vegetables or protein options. Enjoy the heartwarming taste of Italy in just 30 minutes!

With its rich tomato base, tender pasta, and comforting beans, this 30-Minute Pasta e Fagioli brings the flavors of Italy right to your table. Whether you’re looking for a quick weeknight dinner or a comforting meal on a chilly day, this soup is sure to satisfy. Drizzle each bowl with a generous amount of olive oil for that authentic finishing touch. Enjoy the taste of traditional Italian cuisine without spending hours in the kitchen. Share it with family and friends, and let the flavors transport you to the streets of Italy. Buon appetito!