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Recipe

Pasta Fagioli soup in bowl pasta on counter top bowl in background

Stanley Tucci Pasta Fagioli Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people
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Ingredients:  

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 1 Large Carrot, diced
  • 1 red pepper, diced
  • 6 cloves garlic, minced
  • 1 tbs oregano
  • 1 tsp thyme
  • 1 1/2 tsp salt
  • 1 1/2 tsp pepper
  • 1 lb lean ground beef
  • 3 tbs tomato paste
  • 7 cups beef broth
  • 24 oz Bottle tomato sauce
  • 1 15oz White navy beans, drained and rinse
  • 3 bay leaves
  • 1 cup ditalini or elbow macaroni pasta
  • 1 parmesan rind
  • 2 handfuls chopped kale, stems removed
  • 1 tbs fresh lemon juice

garnish

  • 1/4 cup parm
  • 1 tbs black pepper
  • 1/2 tbs red pepper flakes
  • 1/2 cup chives
ECK

Instructions: 

  • Heat 2 tbsp olive oil in a large pot over medium heat.
  • Add 1 diced onion, 2 diced carrots, and 1 diced red pepper. Season with salt, pepper, 1 tsp oregano, 1 tsp thyme, and 1 tsp red pepper flakes (optional).
  • Sauté for 6-8 minutes until softened.
  • Add 6 minced garlic cloves and cook for 30 seconds.
  • Stir in 2-3 tbsp tomato paste and cook for 1-2 minutes to caramelize. Add in beef and cook through
  • Add 7 cups beef broth, 24 oz tomato sauce, 1 cans of drained cannellini beans, 3 bay leaves, and 1 Parmesan rind
  • Bring the soup to a boil, then reduce the heat to a simmer.
  • Let it simmer uncovered for about 30 minutes, stirring occasionally.
  • Add 1 cup ditalini pasta to the pot and cook for 8-10 minutes, until al dente.
  • Stir in 2 cups chopped kale and let it wilt into the soup.
  • Add the juice of ½ a lemon to brighten the flavors. Adjust seasoning with salt and pepper if needed.
  • Ladle the soup into bowls. Garnish with freshly grated Parmesan, chopped chives, cracked black pepper, a drizzle of olive oil, and a squeeze of lemon juice.Serve warm with crusty bread and enjoy!