Stanley Tucci Pasta Fagioli Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

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

1/4 cup parm

1 tbs black pepper

1/2 tbs red pepper flakes

1/2 cup chives

Directions

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!