Stanley Tucci's Viral Pasta E Fagioli
Directions
- 1Heat olive oil in a large stock pot over medium/high heat.
- 2Add onions, carrots, leeks, and sea salt. Stir until softened for approximately 3 minutes.
- 3Add garlic and stir.
- 4Add basil, oregano, thyme, rosemary, and paprika and stir again.
- 5Next, add the ground meat and stir until slightly browned.
- 6Add the tomato paste, broth, ground tomatoes, and Parmesan rind and stir.
- 7Then add the chickpeas or cannellini beans and the dry pasta and let everything simmer away for 20 minutes.
- 8Add greens (spinach or kale), a squeeze of lemon, and shredded Parmesan.
- 9Serve as is or with thick, crusty bread.
Ingredients
- 0.25 cup good quality olive oil
- 1 medium red onion, finely diced
- 2 carrots, finely diced
- 1 leek, thinly sliced
- 1 teaspoon sea salt
- 6 garlic cloves, finely diced or pressed
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 3 Tbsp tomato paste
- 6 cups bone broth or beef broth or veggie broth
- 24 oz can tomato polpa or ground tomatoes
- 15 oz can chickpeas or cannellini beans
- 1 Parmesan rind
- 1 cup dry ditalini pasta
- 1 cup tightly packed spinach or kale
- 0.5 cup finely shredded Parmesan
- 0.5 Juice of half a lemon
- lean ground beef or lean ground turkey
Equipment
large stock pot
Tips
- Trust the process with the amount of tomato paste.
- Using bone broth and tomato pulpa is better than marinara sauce.
- Keep shredded Parmesan on the side for serving.
- Serve with thick, crusty bread.
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