Pasta e Fagioli

Serves 1
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Directions

  1. 1Add olive oil to a pan.
  2. 2Add olive oil to a pan.
  3. 3Add olive oil to a pan.
  4. 4Add ground beef to the pan and season with salt and pepper.
  5. 5Add ground beef to the pan and season with salt and pepper.
  6. 6Add ground beef to the pan and season with salt and pepper.
  7. 7Cook the ground beef until browned, then remove it from the pan.
  8. 8Cook the ground beef until browned, then remove it from the pan.
  9. 9Cook the ground beef until browned, then remove it from the pan.
  10. 10Add diced onion, carrots, and celery to the pan.
  11. 11Add diced onion, carrots, and celery to the pan.
  12. 12Add diced onion, carrots, and celery to the pan.
  13. 13Season with salt and pepper.
  14. 14Season with salt and pepper.
  15. 15Season with salt and pepper.
  16. 16Add minced garlic, dried oregano, and dried thyme.
  17. 17Add minced garlic, dried oregano, and dried thyme.
  18. 18Add minced garlic, dried oregano, and dried thyme.
  19. 19Stir and cook until fragrant.
  20. 20Stir and cook until fragrant.
  21. 21Stir and cook until fragrant.
  22. 22Add tomato paste to the pan and let it caramelize.
  23. 23Add tomato paste to the pan and let it caramelize.
  24. 24Add tomato paste to the pan and let it caramelize.
  25. 25Deglaze with white wine.
  26. 26Deglaze with white wine.
  27. 27Deglaze with white wine.
  28. 28Add beef broth and marinara or crushed tomatoes.
  29. 29Add beef broth and marinara or crushed tomatoes.
  30. 30Add beef broth and marinara or crushed tomatoes.
  31. 31Return the cooked ground beef to the pan.
  32. 32Return the cooked ground beef to the pan.
  33. 33Return the cooked ground beef to the pan.
  34. 34Add drained and rinsed cannellini beans (mash half of one can).
  35. 35Add drained and rinsed cannellini beans (mash half of one can).
  36. 36Add drained and rinsed cannellini beans (mash half of one can).
  37. 37Add a Parmesan rind, a bay leaf, and a sprig of fresh rosemary.
  38. 38Add a Parmesan rind, a bay leaf, and a sprig of fresh rosemary.
  39. 39Add a Parmesan rind, a bay leaf, and a sprig of fresh rosemary.
  40. 40Cover the pot and simmer.
  41. 41Cover the pot and simmer.
  42. 42Cover the pot and simmer.
  43. 43Remove the cover and add ditalini or tubetti pasta.
  44. 44Remove the cover and add ditalini or tubetti pasta.
  45. 45Remove the cover and add ditalini or tubetti pasta.
  46. 46Add chopped kale or escarole.
  47. 47Add chopped kale or escarole.
  48. 48Add chopped kale or escarole.
  49. 49Squeeze in the juice from half a lemon.
  50. 50Squeeze in the juice from half a lemon.
  51. 51Squeeze in the juice from half a lemon.
  52. 52Serve the soup, optionally garnished with fresh basil and Parmesan cheese, with crusty bread.
  53. 53Serve the soup, optionally garnished with fresh basil and Parmesan cheese, with crusty bread.
  54. 54Serve the soup, optionally garnished with fresh basil and Parmesan cheese, with crusty bread.

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 lb ground beef
  • 1 lb ground beef
  • 1 medium onion, finely diced
  • 1 medium onion, finely diced
  • 1 medium onion, finely diced
  • 2 medium carrots, finely diced
  • 2 medium carrots, finely diced
  • 2 medium carrots, finely diced
  • 3 celery stalks, finely diced
  • 3 celery stalks, finely diced
  • 3 celery stalks, finely diced
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 6 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 1 tsp dried thyme
  • 0.5 tbsp Calabrian chilies or red pepper flakes
  • 0.5 tbsp Calabrian chilies or red pepper flakes
  • 0.5 tbsp Calabrian chilies or red pepper flakes
  • Salt
  • Salt
  • Salt
  • freshly cracked black pepper
  • freshly cracked black pepper
  • freshly cracked black pepper
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 3 tbsp tomato paste
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 0.5 cup dry white wine
  • 6 cups beef broth
  • 6 cups beef broth
  • 6 cups beef broth
  • 24 oz marinara or crushed tomatoes
  • 24 oz marinara or crushed tomatoes
  • 24 oz marinara or crushed tomatoes
  • 2 cans cannellini beans, drained and rinsed
  • 2 cans cannellini beans, drained and rinsed
  • 2 cans cannellini beans, drained and rinsed
  • 1 Parmesan rind
  • 1 Parmesan rind
  • 1 Parmesan rind
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 sprig fresh rosemary
  • 1 sprig fresh rosemary
  • 1 cup ditalini or tubetti pasta
  • 1 cup ditalini or tubetti pasta
  • 1 cup ditalini or tubetti pasta
  • 1 bunch kale or escarole, chopped, stems removed
  • 1 bunch kale or escarole, chopped, stems removed
  • 1 bunch kale or escarole, chopped, stems removed
  • 0.5 Juice from lemon
  • 0.5 Juice from lemon
  • 0.5 Juice from lemon
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese
  • Crusty bread
  • Crusty bread
  • Crusty bread
  • Fresh basil
  • Fresh basil
  • Fresh basil

Equipment

panwooden spatulaladlebowl

Tips

  • Mash half of one can of cannellini beans for creaminess.
  • Serve with some crusty bread.