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
Preparation
- 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)