Pasta e Fagioli

Serves 1
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Directions

  1. 1Pour olive oil into a skillet.
  2. 2Place the ground beef into the skillet.
  3. 3Season the ground beef with salt and pepper.
  4. 4Cook the ground beef until browned.
  5. 5Remove the cooked ground beef from the skillet and set aside.
  6. 6Add diced onions, carrots, and celery to the skillet.
  7. 7Season the vegetables with salt and pepper.
  8. 8Sauté the vegetables until softened.
  9. 9Add minced garlic, dried oregano, dried thyme, and Calabrian chilies or red pepper flakes to the skillet.
  10. 10Stir and cook for a few minutes until fragrant.
  11. 11Add tomato paste to the center of the skillet and cook until it caramelizes.
  12. 12Deglaze the pan with white wine.
  13. 13Add marinara or crushed tomatoes.
  14. 14Add the cooked ground beef back into the pot.
  15. 15Add cannellini beans, Parmesan rind, bay leaf, and fresh rosemary to the pot.
  16. 16Cover the pot and let it simmer.
  17. 17Add ditalini or tubetti pasta to the soup.
  18. 18Add chopped kale or escarole.
  19. 19Squeeze fresh lemon juice into the soup.
  20. 20Serve the pasta e fagioli in a bowl.

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
  • Parmesan cheese
  • Crusty bread
  • Fresh basil

Equipment

Cast iron skilletWooden spoonLadlePumpkin-shaped pot

Tips

  • For extra creaminess, mash half of one can of cannellini beans.
  • Serve with crusty bread.