Pasta e Fagioli

Serves 1
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Directions

  1. 1Pour olive oil into a pan.
  2. 2Pour olive oil into a pan.
  3. 3Pour olive oil into a pan.
  4. 4Add ground beef to the pan.
  5. 5Add ground beef to the pan.
  6. 6Add ground beef to the pan.
  7. 7Season the beef with salt and pepper.
  8. 8Season the beef with salt and pepper.
  9. 9Season the beef with salt and pepper.
  10. 10Brown the ground beef and then remove it from the pan.
  11. 11Brown the ground beef and then remove it from the pan.
  12. 12Brown the ground beef and then remove it from the pan.
  13. 13Add diced onions, carrots, and celery to the pan.
  14. 14Add diced onions, carrots, and celery to the pan.
  15. 15Add diced onions, carrots, and celery to the pan.
  16. 16Season with salt and pepper.
  17. 17Season with salt and pepper.
  18. 18Season with salt and pepper.
  19. 19Stir the vegetables.
  20. 20Stir the vegetables.
  21. 21Stir the vegetables.
  22. 22Add minced garlic, dried oregano, dried thyme, and Calabrian chilies or red pepper flakes.
  23. 23Add minced garlic, dried oregano, dried thyme, and Calabrian chilies or red pepper flakes.
  24. 24Add minced garlic, dried oregano, dried thyme, and Calabrian chilies or red pepper flakes.
  25. 25Stir the ingredients until fragrant.
  26. 26Stir the ingredients until fragrant.
  27. 27Stir the ingredients until fragrant.
  28. 28Add tomato paste and stir to caramelize.
  29. 29Add tomato paste and stir to caramelize.
  30. 30Add tomato paste and stir to caramelize.
  31. 31Deglaze the pan with white wine.
  32. 32Deglaze the pan with white wine.
  33. 33Deglaze the pan with white wine.
  34. 34Pour in beef broth.
  35. 35Pour in beef broth.
  36. 36Pour in beef broth.
  37. 37Add marinara or crushed tomatoes.
  38. 38Add marinara or crushed tomatoes.
  39. 39Add marinara or crushed tomatoes.
  40. 40Return the browned ground beef to the pan.
  41. 41Return the browned ground beef to the pan.
  42. 42Return the browned ground beef to the pan.
  43. 43Add Parmesan rind, bay leaf, and fresh rosemary.
  44. 44Add Parmesan rind, bay leaf, and fresh rosemary.
  45. 45Add Parmesan rind, bay leaf, and fresh rosemary.
  46. 46Cover and simmer the soup.
  47. 47Cover and simmer the soup.
  48. 48Cover and simmer the soup.
  49. 49Remove the lid and stir the soup.
  50. 50Remove the lid and stir the soup.
  51. 51Remove the lid and stir the soup.
  52. 52Add cannellini beans and pasta to the soup.
  53. 53Add cannellini beans and pasta to the soup.
  54. 54Add cannellini beans and pasta to the soup.
  55. 55Stir in chopped kale or escarole.
  56. 56Stir in chopped kale or escarole.
  57. 57Stir in chopped kale or escarole.
  58. 58Squeeze fresh lemon juice into the soup.
  59. 59Squeeze fresh lemon juice into the soup.
  60. 60Squeeze fresh lemon juice into the soup.
  61. 61Serve the pasta e fagioli with crusty bread and Parmesan cheese.
  62. 62Serve the pasta e fagioli with crusty bread and Parmesan cheese.
  63. 63Serve the pasta e fagioli with crusty bread and Parmesan cheese.

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 lb ground beef
  • 1 lb ground beef
  • 1 medium onion
  • 1 medium onion
  • 1 medium onion
  • 2 medium carrots
  • 2 medium carrots
  • 2 medium carrots
  • 3 celery stalks
  • 3 celery stalks
  • 3 celery stalks
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 0.5 tbsp Calabrian chilies or red pepper flakes
  • 0.5 tbsp Calabrian chilies or red pepper flakes
  • 0.5 tbsp Calabrian chilies or red pepper flakes
  • Salt
  • Salt
  • Salt
  • freshly cracked black pepper
  • freshly cracked black pepper
  • freshly cracked black pepper
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 6 cups beef broth
  • 6 cups beef broth
  • 6 cups beef broth
  • 24 oz marinara or crushed tomatoes
  • 24 oz marinara or crushed tomatoes
  • 24 oz marinara or crushed tomatoes
  • 2 cans cannellini beans, drained and rinsed
  • 2 cans cannellini beans, drained and rinsed
  • 2 cans cannellini beans, drained and rinsed
  • 1 Parmesan rind
  • 1 Parmesan rind
  • 1 Parmesan rind
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 sprig fresh rosemary
  • 1 sprig fresh rosemary
  • 1 cup ditalini or tubetti pasta
  • 1 cup ditalini or tubetti pasta
  • 1 cup ditalini or tubetti pasta
  • 1 bunch kale or escarole, chopped, stems removed
  • 1 bunch kale or escarole, chopped, stems removed
  • 1 bunch kale or escarole, chopped, stems removed
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese
  • Crusty bread
  • Crusty bread
  • Crusty bread
  • Fresh basil
  • Fresh basil
  • 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.