Pasta E Fagioli

A classic Italian soup made with pasta and beans, also known as pasta fazool. This hearty soup has been a staple in Italian kitchens for generations.

By @heresyourbite

Original recipe source

Cook time: 60 minutes

Servings: 6

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 medium onion
• 2 medium carrots
• 3 celery stalks
• 6 cloves garlic
• 1 tsp dried oregano
• 1 tsp dried thyme
• 0.5 tbsp Calabrian chilies or red pepper flakes
• 1 to taste salt
• 1 to taste black pepper
• 3 tbsp tomato paste
• 0.5 cup dry white wine
• 6 cups beef broth
• 24 oz marinara or crushed tomatoes
• 2 15 oz cans cannellini beans
• 1 Parmesan rind
• 1 bay leaf
• 1 rosemary sprig
• 1 cup ditalini or tubetti pasta
• 1 bunch kale or escarole
• 0.5 lemon lemon juice
• 1 for serving Parmesan cheese
• 1 for garnish fresh basil
• 1 for serving crusty bread

Instructions

1. Heat 1 tbsp of olive oil in a large pot over medium heat.
2. Add 1 lb of ground beef to the pot and cook until browned. This step is optional but recommended for a heartier soup.
3. Add the finely diced onion, carrots, and celery to the pot and sauté until the vegetables are softened.
4. Stir in the minced garlic, dried oregano, dried thyme, Calabrian chilies or red pepper flakes, salt, and freshly cracked black pepper. Adjust these seasonings to taste.
5. Add the tomato paste to the pot and stir to combine.
6. Pour in the dry white wine, if using, and let it simmer until the alcohol has evaporated.
7. Add the beef broth, marinara or crushed tomatoes, cannellini beans, Parmesan rind, bay leaf, and rosemary sprig to the pot. If you prefer a creamier soup, mash half of one can of the beans before adding them.
8. Bring the soup to a boil, then reduce the heat and let it simmer.
9. Add the pasta to the pot and cook until it is al dente.
10. Stir in the chopped kale or escarole and the lemon juice, adjusting the amount of lemon juice to taste.
11. Serve the soup hot, garnished with Parmesan cheese, fresh basil, and a side of crusty bread.