Pasta Fagioli

Prep Time: 20 min | Cook Time: 30 min | Servings: 4

Ingredients

• 1 (14.5 oz) can crushed tomatoes packed in juice
• 1 tbsp extra-virgin olive oil, plus more for serving
• 1/2 tbsp butter
• 1.5 oz pancetta or bacon, finely chopped (optional)
• 1/2 medium onion, finely diced (about 1 cup)
• 6 cloves garlic, minced on a microplane grater
• 1/2 tsp dried oregano
• 1/2 tsp dried red pepper flakes
• 1/2 quart chicken broth (homemade or low-sodium)
• 1 (15 oz) can dark red kidney beans
• 2 bay leaves
• 1/2 cup small pasta (shells, ditali, or elbows)
• Kosher salt and freshly ground black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Pour tomatoes into a medium bowl, squeeze each tomato through your fingers to break into small pieces, and set aside
2. Heat olive oil and butter in a large saucepan over medium-high heat until butter is melted
3. If using pancetta, add to pan and cook, stirring constantly until fragrant, about 2 minutes
4. Reduce heat to medium, add onion, garlic, oregano, and red pepper flakes, cook stirring constantly until fragrant and softened but not browned, about 3 minutes
5. Add tomatoes with juice, chicken broth, kidney beans, and bay leaves
6. Bring to a boil over high heat then reduce to a bare simmer
7. Cook for 20 minutes, adding pasta for the last 5-10 minutes depending on package directions
8. Season to taste with salt and pepper
9. Discard bay leaves, stir in parsley, and serve drizzling each bowl with extra-virgin olive oil

Notes

• Be careful squeezing the tomatoes, they can squirt
• Pancetta is optional but adds great depth of flavor