Italian

30-Minute Pasta and Kidney Bean Soup (Pasta e Fagioli) is for Soup.

30-Minute Pasta and Kidney Bean Soup (Pasta e Fagioli) takes 20 minutes to prepare.

30-Minute Pasta and Kidney Bean Soup (Pasta e Fagioli) takes 30 minutes to cook.

30-Minute Pasta and Kidney Bean Soup (Pasta e Fagioli) makes 4 servings.

The ingredients for 30-Minute Pasta and Kidney Bean Soup (Pasta e Fagioli) are:

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

Here is how you make 30-Minute Pasta and Kidney Bean Soup (Pasta e Fagioli):

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.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user DMAJORS887.

The nutritional information for 30-Minute Pasta and Kidney Bean Soup (Pasta e Fagioli) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 494.9

• Total Fat: 13.1 g
• Cholesterol: 25.9 mg
• Sodium: 1,937.8 mg
• Total Carbs: 70.1 g
• Dietary Fiber: 17.8 g
• Protein: 25.9 g

30-Minute Pasta and Kidney Bean Soup (Pasta e Fagioli) is Italian cuisine.