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30-Minute Pasta and Kidney Bean Soup (Pasta e Fagioli) Recipe

This 30-minute Pasta e Fagioli recipe offers a hearty and flavorful Italian soup. It combines crushed tomatoes, kidney beans, and small pasta with aromatic vegetables and optional pancetta for a rich base. Quick to prepare, this comforting dish is perfect for a busy weeknight, finished with fresh parsley and a drizzle of olive oil.
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Total Time 30 minutes
Servings: 30 people
Course: lunch/dinner
Cuisine: Italian
Calories: 2082
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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 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

Equipment

  • 1 Large Dutch Oven or Stockpot
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Microplane Grater for garlic
  • 1 Ladle

Method
 

  1. Crush the whole canned tomatoes by hand or with a sturdy spoon into a bowl; set aside.
  2. In a large Dutch oven or stockpot, heat 2 tablespoons olive oil and butter over medium heat. If using, add finely chopped pancetta and cook until crispy, then remove with a slotted spoon, leaving the rendered fat in the pot.
  3. Add the finely diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
  4. Stir in the minced garlic, dried oregano, and dried red pepper flakes; cook for 1 minute until fragrant.
  5. Pour in the chicken broth, crushed tomatoes, undrained kidney beans, and bay leaves. Bring the mixture to a simmer, then reduce heat and cook for 10 minutes to allow the flavors to meld.
  6. Add the small pasta (such as shells, ditali, or elbows) to the simmering soup. Cook according to package directions until al dente, stirring occasionally to prevent sticking.
  7. Season the soup generously with kosher salt and freshly ground black pepper to taste.
  8. Remove and discard the bay leaves. Stir in the chopped fresh parsley and the reserved crispy pancetta (if used).
  9. Ladle the hot soup into individual bowls.
  10. Drizzle each serving with extra-virgin olive oil before serving.

Notes

1. Crushing whole canned tomatoes by hand or with a sturdy spoon directly into a bowl creates a more rustic texture and fuller flavor than pre-diced tomatoes. 2. If using pancetta, render it slowly to create a rich, savory base; this step is crucial for depth. If omitting, a touch more olive oil can help with richness. 3. Mincing garlic on a microplane grater ensures it integrates seamlessly into the soup, providing intense flavor without large pieces. 4. Cook the pasta directly in the soup, but be mindful not to overcook it, as it will continue to absorb liquid. Al dente is preferred for texture.