30-minute Pasta E Fagioli

Pour one 28-ounce can of whole tomatoes into a medium bowl and squeeze each one through your fingers to break it up into small pieces. Set aside.

Heat 2 tablespoons of extra-virgin olive oil and 1 tablespoon of unsalted butter in a large saucepan over medium-high heat until the butter is melted. If using, add 3 ounces of finely chopped pancetta to the pan and cook, stirring constantly, until fragrant, about 2 minutes.

Reduce the heat to medium, add 1 finely diced medium onion, 6 minced medium garlic cloves, 1/2 teaspoon dried oregano, and 1/2 teaspoon red pepper flakes, and cook, stirring, until the onion is fragrant and softened but not browned, about 3 minutes.

Add the tomatoes with their juice, 6 cups of chicken stock, two 15-ounce cans of red kidney beans with their liquid, and 2 bay leaves. Bring to a boil over high heat, then reduce to a bare simmer. Cook for 20 minutes, adding 1 cup of small pasta to the soup for the last 5 to 10 minutes (depending on the package directions) until al dente.

Season the soup to taste with kosher salt and freshly ground black pepper. Discard the bay leaves. Stir in 2 tablespoons of chopped fresh parsley, and serve, drizzling each serving with extra-virgin olive oil.