30-minute Pasta and Kidney Bean Soup (pasta Fazool)

Empty 1 can (28 ounces) whole tomatoes into a medium bowl and use your clean hands to crush and squeeze each tomato through your fingers into small bite-sized pieces; set aside with their juice.

In a large saucepan or Dutch oven, heat 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter over medium-high heat until the butter melts. Add 3 ounces finely chopped pancetta and cook, stirring constantly, until fragrant and sizzling, about 2 minutes.

Reduce heat to medium and stir in 1 medium diced onion, 6 finely grated cloves garlic, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried red pepper flakes. Cook, stirring constantly, until fragrant and softened but not browned, about 3 minutes.

Add the crushed tomatoes with their juice, 1 quart low-sodium chicken broth, 2 cans (15 ounces each) dark kidney beans with their canning liquid, and 2 bay leaves. Bring to a rapid boil over high heat, then immediately reduce heat to maintain a bare simmer.

Simmer gently uncovered for 20 minutes total, stirring in 1 cup small pasta during the final 5 to 10 minutes of cooking according to the pasta's package directions for al dente.

Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper (adjusting to taste). Discard the 2 bay leaves, stir in 2 tablespoons chopped fresh parsley, and ladle into warm bowls. Drizzle each serving with extra-virgin olive oil before serving.