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Heat the olive oil in a large stock pot over medium-high heat.

Add the finely diced red onion, finely diced carrots, thinly sliced leek, and sea salt to the pot. Stir until the vegetables have softened, about 3 minutes.

Add the finely diced or pressed garlic cloves to the pot and stir for 1 minute until fragrant.

Stir in the dried basil, dried oregano, dried thyme, dried rosemary, and smoked paprika.

Add the ground meat to the pot and cook, breaking it up with a spoon, until it is slightly browned.

Stir in the tomato paste, broth, canned tomato polpa or ground tomatoes, and the Parmesan rind (if using).

Add the chickpeas or cannellini beans and the dry ditalini pasta to the pot. Bring the soup to a simmer.

Reduce the heat to low, cover, and let everything simmer for 20 minutes, or until the pasta is al dente.

Stir in the tightly packed spinach or kale, the juice of half a lemon (if using), and the finely shredded Parmesan cheese.

Serve the soup immediately, either as is or with thick, crusty bread. Offer additional shredded Parmesan cheese on the side for topping.


Heat the olive oil in a large stock pot over medium-high heat.

Add the finely diced red onion, finely diced carrots, thinly sliced leek, and sea salt to the pot. Stir until the vegetables have softened, about 3 minutes.

Add the finely diced or pressed garlic cloves to the pot and stir for 1 minute until fragrant.

Stir in the dried basil, dried oregano, dried thyme, dried rosemary, and smoked paprika.

Add the ground meat to the pot and cook, breaking it up with a spoon, until it is slightly browned.

Stir in the tomato paste, broth, canned tomato polpa or ground tomatoes, and the Parmesan rind (if using).

Add the chickpeas or cannellini beans and the dry ditalini pasta to the pot. Bring the soup to a simmer.

Reduce the heat to low, cover, and let everything simmer for 20 minutes, or until the pasta is al dente.

Stir in the tightly packed spinach or kale, the juice of half a lemon (if using), and the finely shredded Parmesan cheese.

Serve the soup immediately, either as is or with thick, crusty bread. Offer additional shredded Parmesan cheese on the side for topping.
