Pasta Fagioli

Author: Sistersnacking

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Pasta Fagioli

This is Stanley Tucci's favorite soup for a reason...we were obsessed with this cozy one pot meal that came together in no time!

Ingredients

• 2 carrots, diced
• 1 small onion or 1/2 a large onion, diced
• 2 celery stalks, diced
• 1 small red pepper, diced
• 4-6 garlic cloves, minced
• 1-2 cups kale, rough chop
• 1 can navy beans
• 2 tbsp olive oil
• 1 lb grass-fed beef
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme
• 1/4 cup tomato paste
• 1 teaspoon calabrian chili paste, optional
• 4-5 cups bone broth (instructions on homemade broth below)
• 1 jarred marinara sauce
• Grated parmesan + parmesan rind, optional
• 2 bay leaves
• 1 cup dried ditalini pasta
• Salt & Pepper
• Parsley & crusty bread for serving, optional

Instructions

1. In a large soup pot heat olive oil, then add carrots, celery, onion, red pepper, and salt & pepper on medium heat - after 5 minutes add garlic and ground beef to brown
2. Incorporate herbs, tomato paste, calabrian chili paste and let caramelize for 2 minutes
3. Top with beef broth, 1 jar of marinara sauce, parmesan rind, bay leaves, 1/2 your beans, kale, and pasta
4. With the other half of beans - add to a blender with a splash of bone broth and blend, add to the soup
5. Let simmer on low for a least 30 minutes then remove the rind and bay leaves
6. Finish with olive oil, parm, cracked pepper, and parsley and enjoy with crusty bread!
7. Homemade bone broth: this is optional but roast bone marrow, beef bones or chicken bones at 400 degrees for 45 minutes then transfer to a pot with water to cover and let simmer for 2-4 hours, strain and enjoy (once it chills you can remove the layer of excess fat on the top)