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