Stanley Tucci’s Pasta Fagioli

I recently made this soup and it's a wonderful meal in a bowl. There's protein and vegetables and feels like a complete lunch or dinner. Serve with crusty bread and enjoy. This also freezes well if you have leftovers.

Recipe from Stanley Tucci via The East Coast Kitchen

For the soup:

2 tbsp olive oil
1 yellow onion, diced
1 large carrot, diced
1 red pepper, diced

1 1/2 tsp kosher salt
1 1/2 tsp pepper
1 tsp oregano
1 tsp thyme

1 tsp red pepper flakes (optional)

6 cloves garlic, minced

3 tbsp tomato paste
1 pound lean ground beef
7 cups beef broth
24 oz bottle tomato sauce (passata)
1 15oz can white navy beans, drained and rinse
3 bay leaves
1 cup ditalini or elbow pasta
1 Parmesan rind (I used a 3” piece)
2 cups chopped kale, stems removed
1 tbsp fresh lemon juice
 
Optional garnishes:
Grated Parmesan cheese
Black pepper
Red pepper flakes
Chopped chives

In a large Dutch oven or pot, heat the 2 tablespoons of oil over medium heat. Add the onion, carrot, red pepper, and mix. Add the salt and pepper, and one teaspoon each of oregano, thyme and red pepper flakes (if using). Sauté for about 8 minutes, or until the vegetables have softened. Add the garlic and cook about 30 seconds, until fragrant.

Add 2-3 tablespoons of tomato paste and cook about 2 minutes to begin to caramelize it. Add the beef and sauté until cooked through.

Add the beef broth, tomato sauce (passata), beans and Parmesan rind. Bring to boil and then reduce heat to simmer. Simmer, uncovered, for 30 minutes, stirring occasionally.

Add in 1 cup of pasta and cook until al dente, about 8-10 minutes. 

Mix in the kale and allow it to wilt in the soup.

Add juice of half a lemon, and season with salt and pepper as needed.

Serve and top with the garnishes of your choosing (I wouldn't skip the Parmesan). Feel free to drizzle with olive oil and a squeeze of lemon juice too.

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