Serves 1
Directions
- 1Heat olive oil in a large stock pot over medium/high heat.
- 2Add onions, carrots, leeks and sea salt.
- 3Stir until softened for about 3 minutes.
- 4Add the garlic and stir.
- 5Add the basil, oregano, thyme, rosemary and paprika and stir again.
- 6Next, add the ground meat and stir until slightly browned.
- 7Add the tomato paste, broth, ground tomatoes, Parmesan rind and stir.
- 8Then add the chickpeas or cannellini beans and the dry pasta.
- 9Let everything simmer away for 20 minutes.
- 10Add greens (spinach or kale), squeeze of lemon and shredded Parmesan.
Ingredients
- 0.25 cup good quality olive oil
- 1 medium medium red onion, finely diced
- 2 carrots, finely diced
- 1 leek, thinly sliced
- 1 teaspoon sea salt
- 6 garlic cloves, finely diced or pressed
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 3 Tbsp tomato paste
- 6 cups bone broth or beef broth or veggie broth
- 24 oz can can tomato polpa or ground tomatoes
- 15 oz can can chickpeas or cannellini beans
- 1 Parmesan rind
- 1 cup dry ditalini pasta
- 1 cup tightly packed spinach or kale (fresh or frozen)
- 0.5 cup finely shredded Parmesan
- 0.5 Juice of a lemon
- ground meat
Equipment
large stock pot
Tips
- I prefer leeks over celery.
- I prefer chickpeas over cannellini beans.
- I love a broth that's rich and a thick soup base.
- Parmesan rind is optional but recommended.
- Serve as is or with thick, crusty bread.
- Keep shredded Parmesan on the side.
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