Stanley Tucci Pasta E Fagioli Soup

The viral Stanley Tucci Pasta E Fagioli Soup feels like a cozy sweater! It is beauty, it is grace. It scores a solid 9/10 in the soup stratosphere. This version includes leeks instead of celery and chickpeas instead of cannellini beans for a rich broth and thick soup base.

By @thedishonhealthy

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0.25 cup olive oil
• 1 medium red onion
• 2 pieces carrots
• 1 piece leek
• 1 teaspoon sea salt
• 6 pieces garlic cloves
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 3 tablespoons tomato paste
• 6 cups bone broth or beef broth or veggie broth
• 24 ounces tomato polpa or ground tomatoes
• 1 piece Parmesan rind
• 15 ounces chickpeas or cannellini beans
• 1 cup dry ditalini pasta
• 1 cup spinach or kale
• 0.5 piece lemon
• 0.5 cup shredded Parmesan

Instructions

1. Heat olive oil in a large stock pot over medium/high heat.
2. Add onions, carrots, leeks, and sea salt to the pot. Stir until softened for approximately 3 minutes.
3. Add garlic to the pot and stir.
4. Add basil, oregano, thyme, rosemary, and smoked paprika to the pot and stir again.
5. Add the tomato paste to the pot and stir.
6. Add broth, ground tomatoes, and Parmesan rind to the pot and stir.
7. Add chickpeas or cannellini beans and dry pasta to the pot and let everything simmer for 20 minutes.
8. Add greens (spinach or kale) to the pot.
9. Add a squeeze of lemon juice and shredded Parmesan to the pot.
10. Serve the soup as is or with thick, crusty bread. Keep shredded Parmesan on the side for serving.