Pasta e Fagioli
Directions
- 1In a large pot, heat olive oil over medium heat.
- 2Add the onions, carrots, and celery.
- 3Season with salt, pepper, oregano, thyme, and red pepper flakes.
- 4Sauté for 6-8 minutes until softened.
- 5Add in your garlic and cook for another 30 seconds.
- 6Clear a center in your pot and add the ground beef. Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes.
- 7Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.
- 8Add the broth, marinara, beans, bay leaf, and parmesan rind.
- 9Stir everything together, bring to a boil, and then lower to a simmer.
- 10Let it simmer for about 30 minutes, uncovered, stirring occasionally to develop the flavors.
- 11After 30 minutes, add the ditalini pasta and cook for 8-10 minutes, until al dente.
- 12In the last 5 minutes of cooking the pasta, stir in the chopped kale. Allow it to wilt and soften into the soup.
- 13Stir in fresh lemon juice to taste, adjusting seasoning with more salt and pepper if needed.
- 14Ladle the soup into bowls and top with freshly grated Parmesan, chopped chives, freshly cracked black pepper, a drizzle of extra virgin olive oil, and a squeeze of lemon juice.
- 15Serve with lemon wedges on the side.
- 16Serve warm with crusty bread and enjoy!
Ingredients
- 2 tbsp olive oil
- 1 medium medium onion, diced
- 2 medium medium carrots, diced
- 2 celery stalks, diced
- 8 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp red pepper flakes
- salt
- pepper
- 1 lb ground beef
- 2 tbsp tomato paste
- 6 cups beef broth
- 24 oz Rao’s marinara sauce
- 2 cans cannellini beans, drained and rinsed
- 1 bay leaf
- 1 parmesan rind
- 1 cup ditalini pasta
- 2 cups kale, chopped, stems removed
- 0.5 lemon lemon juice
- grated Parmesan
- fresh chives, chopped
- freshly cracked black pepper
- extra virgin olive oil
- lemon wedges
Equipment
potwooden spoonladle
Tips
- You can use whatever protein you like, or keep it vegetarian.
- Make sure to add plenty of parmesan and lemon.
- Serve warm with crusty bread.
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