Pasta e Fagioli

What You’ll Need

Ingredients:

• 2 Tbsp olive oil

• 1 yellow onion, diced

• 1 large carrot, diced

• 1 red bell pepper, diced

• 6 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1½ tsp kosher salt

• 1½ tsp freshly ground black pepper

• 1 Tbsp red pepper flakes 

• 1 lb grass fed ground beef 

• 3 Tbsp tomato paste

• 7 cups beef broth 

• 24 oz (≈3 cups) tomato sauce or good marinara 

• 1 (15 oz) can navy or cannellini beans, drained & rinsed 

• 3 bay leaves

• 1 cup ditalini or elbow pasta (or your favorite short pasta)

• 1 piece of Parmesan rind (optional, for extra umami) 

• 2 handfuls chopped kale or other hearty greens, stems removed

• Juice of ½ a lemon

Garnish (optional but recommended):

• Freshly grated Parmesan cheese

• Chopped chives

• Cracked black pepper

• Drizzle of extra virgin olive oil

• Red pepper flakes for extra heat

Let’s Cook

1. Sauté the vegetables:
   Heat olive oil in a large pot over medium heat. Add onion, carrot, and red pepper. Season with oregano, thyme, salt, pepper and red pepper flakes if using. Sauté for ~6 – 8 minutes until softened. Add garlic and cook 30 seconds until fragrant.

2. Add beef (if using) & tomato base:
   Add ground beef and cook until browned, breaking it up as it cooks. Stir in tomato paste and cook 1-2 minutes to deepen flavor. 

3. Build the soup base:
   Pour in beef broth, tomato sauce, drained beans, and add the parmesan rind and bay leaves. Bring to a boil, then reduce heat to simmer uncovered for about 30 minutes. Stir occasionally. 

4. Cook pasta & greens:
   Add pasta to the pot and cook until al dente (~8-10 minutes). In the last few minutes, stir in chopped kale and let it wilt into the soup. 

5. Finish and serve:
   Remove the bay leaves and parmesan rind if used. Stir in lemon juice. Taste and adjust salt/pepper. Ladle into bowls and garnish with grated Parmesan, chives, cracked pepper, a drizzle of olive oil and extra red pepper flakes if you like. Serve with crusty bread.