Stanley Tucci's Viral Pasta e Fagioli (with Beef and Chickpeas)
Stanley Tucci's Viral Pasta e Fagioli (with Beef and Chickpeas)
Ingredients
For the Soup Base
- 3 tablespoons olive oil
- 1 red onion, finely diced
- 1 carrot, diced
- 1 leek, sliced, white and light green parts only
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes, or to taste
- 1 pound lean ground beef
- 3 tablespoons tomato paste
- 6 cups chicken broth
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can chickpeas, drained and rinsed
- 1 cup ditali pasta
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 1/4 cup Parmesan cheese, grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced red onion, diced carrot, and sliced leek. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened.
⏱️ 10 min
- 2
Stir in the dried oregano, dried basil, and red pepper flakes. Cook for 1 minute more until fragrant.
⏱️ 1 min
- 3
Add the lean ground beef to the pot. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 4
Squeeze in the tomato paste and stir well to coat the beef and vegetables. Cook for 2-3 minutes, allowing the tomato paste to caramelize slightly.
⏱️ 3 min
- 5
Pour in the chicken broth and crushed tomatoes. Stir to combine, scraping any browned bits from the bottom of the pot. Bring the soup to a gentle simmer.
⏱️ 5 min
- 6
Add the drained and rinsed chickpeas to the simmering soup. Season with salt and black pepper to taste.
⏱️ 1 min
- 7
Stir in the ditali pasta. Cook for 8-10 minutes, or according to package directions, until the pasta is al dente. Stir frequently to prevent the pasta from sticking to the bottom of the pot.
⏱️ 10 min
- 8
Ladle the Pasta e Fagioli into bowls. Garnish with grated Parmesan cheese and fresh chopped parsley, if desired, before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Stanley Tucci's Viral Pasta e Fagioli (with Beef and Chickpeas)
Ingredients
For the Soup Base
- 3 tablespoons olive oil
- 1 red onion, finely diced
- 1 carrot, diced
- 1 leek, sliced, white and light green parts only
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes, or to taste
- 1 pound lean ground beef
- 3 tablespoons tomato paste
- 6 cups chicken broth
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can chickpeas, drained and rinsed
- 1 cup ditali pasta
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 1/4 cup Parmesan cheese, grated, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced red onion, diced carrot, and sliced leek. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened.
⏱️ 10 min - 2
Stir in the dried oregano, dried basil, and red pepper flakes. Cook for 1 minute more until fragrant.
⏱️ 1 min - 3
Add the lean ground beef to the pot. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 4
Squeeze in the tomato paste and stir well to coat the beef and vegetables. Cook for 2-3 minutes, allowing the tomato paste to caramelize slightly.
⏱️ 3 min - 5
Pour in the chicken broth and crushed tomatoes. Stir to combine, scraping any browned bits from the bottom of the pot. Bring the soup to a gentle simmer.
⏱️ 5 min - 6
Add the drained and rinsed chickpeas to the simmering soup. Season with salt and black pepper to taste.
⏱️ 1 min - 7
Stir in the ditali pasta. Cook for 8-10 minutes, or according to package directions, until the pasta is al dente. Stir frequently to prevent the pasta from sticking to the bottom of the pot.
⏱️ 10 min - 8
Ladle the Pasta e Fagioli into bowls. Garnish with grated Parmesan cheese and fresh chopped parsley, if desired, before serving hot.
⏱️ 1 min