Pasta e Fagioli

60 mins
Serves 1
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Directions

  1. 1In a large pot, heat olive oil over medium heat.
  2. 2Add the onions, carrots, and celery.
  3. 3Season with salt, pepper, oregano, thyme, and red pepper flakes.
  4. 4Sauté for 6-8 minutes until softened.
  5. 5Add in your garlic and cook for another 30 seconds.
  6. 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.
  7. 7Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.
  8. 8Add the broth, marinara, beans, bay leaf, and parmesan rind.
  9. 9Stir everything together, bring to a boil, and then lower to a simmer.
  10. 10Let it simmer for about 30 minutes, uncovered, stirring occasionally to develop the flavors.
  11. 11After 30 minutes, add the ditalini pasta and cook for 8-10 minutes, until al dente.
  12. 12In the last 5 minutes of cooking the pasta, stir in the chopped kale. Allow it to wilt and soften into the soup.
  13. 13Stir in fresh lemon juice to taste, adjusting seasoning with more salt and pepper if needed.
  14. 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.
  15. 15Serve with lemon wedges on the side.
  16. 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.