Pasta e Fagioli
Serves 1
Directions
- 1Add olive oil to a pan.
- 2Add ground beef to the pan and season with salt and pepper.
- 3Cook the ground beef until browned, then remove it from the pan.
- 4Add diced onion, carrots, and celery to the pan.
- 5Season with salt and pepper.
- 6Add minced garlic, dried oregano, and dried thyme.
- 7Stir and cook until fragrant.
- 8Add tomato paste to the pan and let it caramelize.
- 9Deglaze with white wine.
- 10Add beef broth and marinara or crushed tomatoes.
- 11Return the cooked ground beef to the pan.
- 12Add drained and rinsed cannellini beans (mash half of one can).
- 13Add a Parmesan rind, a bay leaf, and a sprig of fresh rosemary.
- 14Cover the pot and simmer.
- 15Remove the cover and add ditalini or tubetti pasta.
- 16Add chopped kale or escarole.
- 17Squeeze in the juice from half a lemon.
- 18Serve the soup, optionally garnished with fresh basil and Parmesan cheese, with crusty bread.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 medium onion, finely diced
- 2 medium carrots, finely diced
- 3 celery stalks, finely diced
- 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 Juice from lemon
- Parmesan cheese
- Crusty bread
- Fresh basil
Equipment
panwooden spatulaladlebowl
Tips
- Mash half of one can of cannellini beans for creaminess.
- Serve with some crusty bread.
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