30-Minute Pasta and Kidney Bean Soup (Pasta Fazool) Recipe

Name: 30-Minute Pasta and Kidney Bean Soup (Pasta Fazool) Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
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

This simple bean and pasta soup is often made with the leftovers from the Sunday gravy. My version isn't packed with meat like Nonna's undoubtedly was, but a ton of garlic, bacon (you can use pancetta, guanciale, or even crumbled sausage if you'd like), oregano, and a couple bay leaves add plenty of flavor to the mix.

For a creamier, minimalist version that starts with dried beans, see Daniel's recipe.

January 2012

30-Minute Pasta and Kidney Bean Soup (Pasta Fazool) Recipe

Prep 5 mins

Cook 35 mins

Active 20 mins

Total 40 mins

Serves 4 servings

Makes 2 quarts

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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

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.
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.

This Recipe Appears In

3 Easy Bean Soups in 30 Minutes or Less

Italian

Nutrition Facts (per serving)
468	Calories
13g	Fat
69g	Carbs
24g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	468
% Daily Value*
Total Fat 13g	17%
Saturated Fat 3g	17%
Cholesterol 8mg	3%
Sodium 1196mg	52%
Total Carbohydrate 69g	25%
Dietary Fiber 14g	49%
Total Sugars 8g
Protein 24g
Vitamin C 35mg	177%
Calcium 110mg	8%
Iron 6mg	31%
Potassium 1402mg	30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.