Pasta e Fagioli

Name: Pasta e Fagioli
Cuisine: Italian
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

Serves 1

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Pasta e Fagioli

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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.

Pasta e Fagioli

Pasta e Fagioli

Directions

Ingredients

Equipment

Tips

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