Pasta & Kidney Bean Soup

Pasta and kidney bean soup is a streamlined weeknight take on Italian pasta e fagioli. The whole thing comes together in under 45 minutes and uses what most kitchens already have on hand: a can of tomatoes, a can of kidney beans, chicken broth, and a cup of small pasta (rosamarina, also known as orzo).

The flavor builds in layers. Chopped red onion softens for a full ten minutes in a non-stick pan with cooking spray instead of oil, which keeps this soup light. Whole canned tomatoes break up as they go in, so the tomato texture stays slightly chunky rather than smooth-puree. Fresh and dried oregano combine for depth: the dried gets in early to bloom in the broth, the fresh at the end for brightness. A pinch of crushed red pepper flakes and a clove of crushed garlic round out the aromatics.

Rosamarina cooks right in the broth for 20 minutes until tender, absorbing flavor as it goes. Drained kidney beans join for the last 10 minutes to warm through without turning mushy. Finish with grated Parmesan and chopped parsley.

Kitchen Tips

• Cook the onion the full 10 minutes as directed. Rushed onion is the main reason pasta fagioli soups taste flat; properly softened onion sweetens the broth.
• Add the beans at the end, not the start. Simmering beans the whole time breaks them down into mush; 10 minutes just heats them.
• Rinse and drain the canned kidney beans well. The canning liquid is starchy and tastes tinny in a clear broth-based soup.
• If making ahead, cook the pasta separately and add it to individual bowls. Pasta left in the broth overnight absorbs all the liquid and bloats.

Variations

• Classic pasta fagioli: Swap kidney beans for cannellini or borlotti beans for a more traditional Italian profile.
• Add greens: Stir in two handfuls of baby spinach or torn kale during the last 5 minutes for color and fiber.
• Heartier: Add ½ pound browned Italian sausage with the onion for a filling main-dish soup.