Stanley Tucci Pasta E Fagioli Soup

Serves 1
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Directions

  1. 1Heat olive oil in a large stock pot over medium/high heat.
  2. 2Add onions, carrots, leeks and sea salt.
  3. 3Stir until softened for about 3 minutes.
  4. 4Add the garlic and stir.
  5. 5Add the basil, oregano, thyme, rosemary and paprika and stir again.
  6. 6Next, add the ground meat and stir until slightly browned.
  7. 7Add the tomato paste, broth, ground tomatoes, Parmesan rind and stir.
  8. 8Then add the chickpeas or cannellini beans and the dry pasta.
  9. 9Let everything simmer away for 20 minutes.
  10. 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.