Pasta e Fagioli
Serves 1
Directions
- 1Pour olive oil into a pan.
- 2Add ground beef to the pan.
- 3Season the beef with salt and pepper.
- 4Brown the ground beef and then remove it from the pan.
- 5Add diced onions, carrots, and celery to the pan.
- 6Season with salt and pepper.
- 7Stir the vegetables.
- 8Add minced garlic, dried oregano, dried thyme, and Calabrian chilies or red pepper flakes.
- 9Stir the ingredients until fragrant.
- 10Add tomato paste and stir to caramelize.
- 11Deglaze the pan with white wine.
- 12Pour in beef broth.
- 13Add marinara or crushed tomatoes.
- 14Return the browned ground beef to the pan.
- 15Add Parmesan rind, bay leaf, and fresh rosemary.
- 16Cover and simmer the soup.
- 17Remove the lid and stir the soup.
- 18Add cannellini beans and pasta to the soup.
- 19Stir in chopped kale or escarole.
- 20Squeeze fresh lemon juice into the soup.
- 21Serve the pasta e fagioli with crusty bread and Parmesan cheese.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 medium onion
- 2 medium carrots
- 3 celery stalks
- 6 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tbsp Calabrian chilies or red pepper flakes
- Salt
- freshly cracked black pepper
- 3 tbsp tomato paste
- 0.5 cup dry white wine
- 6 cups beef broth
- 24 oz marinara or crushed tomatoes
- 2 cans cannellini beans, drained and rinsed
- 1 Parmesan rind
- 1 bay leaf
- 1 sprig fresh rosemary
- 1 cup ditalini or tubetti pasta
- 1 bunch kale or escarole, chopped, stems removed
- 0.5 lemon juice
- Parmesan cheese
- Crusty bread
- Fresh basil
Equipment
panwooden spatulaladlesoup bowlspoonlid
Tips
- You can keep it as simple or as elevated as you like.
- Mashed half of one can of cannellini beans for creaminess.
- Serve with some crusty bread.
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