Cooked - Pasta E Fagioli

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pasta E Fagioli

1.0

1 tbsp olive oil

1 lb ground beef (optional, but recommended for heartiness)

1 medium onion, finely diced

2 medium carrots, finely diced

3 celery stalks, finely diced

6–8 cloves garlic, minced (to taste)

1 tsp dried oregano

1 tsp dried thyme

½ tbsp Calabrian chilies or red pepper flakes, to taste (optional)

Salt and freshly cracked black pepper, to taste

3 tbsp tomato paste

½ cup dry white wine (optional)

6 cups beef broth (or chicken/vegetable broth)

24 oz marinara or crushed tomatoes

2 (15 oz) cans cannellini beans, drained and rinsed (mash half of one can for creaminess)

1 Parmesan rind (optional, but highly recommended)

1 bay leaf (optional)

1 sprig fresh rosemary (optional)

1 cup ditalini or tubetti pasta

1 bunch kale or escarole, chopped, stems removed

Juice from ½ lemon, to taste

Parmesan cheese, for serving

Crusty bread, for serving

Fresh basil (optional for garnish)

Start with the mirepoix (onion, carrots, celery)
Add the garlic, oregano, thyme, and Calabrian chilies/red pepper flakes (if using)
Season with salt and pepper
Add the tomato paste and let it caramelize
Deglaze with the white wine (if using)
Add the beef broth, marinara/crushed tomatoes, and beans (mash half of one can for creaminess)
Add the Parmesan rind, bay leaf, and rosemary (if using)
Bring to a boil, then reduce heat and simmer for 30 minutes
Add the pasta and kale/escarole and cook until pasta is tender
Finish with lemon juice, to taste
Serve with Parmesan cheese and crusty bread

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 39 weeks ago

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