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Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef, breaking it up with a spoon. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook until browned, about 5-7 minutes. Drain any excess fat.

Add the diced onions, carrots, and celery to the pot with the browned beef. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Sauté until the vegetables have softened, about 8-10 minutes.

Stir in the minced garlic, dried Italian herbs, and red pepper paste. Cook for 1 minute until fragrant, stirring constantly.

Deglaze the pan by pouring in 1/2 cup of the chicken broth, scraping up any browned bits from the bottom of the pot.

Add the remaining 3 1/2 cups of chicken broth, marinara sauce, drained and rinsed cannellini beans, Parmesan rind, and bay leaf to the pot. Bring the mixture to a simmer.

Once simmering, add the ditalini pasta. Cook according to package directions until the pasta is al dente, typically 8-10 minutes, stirring occasionally to prevent sticking.

Stir in the chopped fresh kale until it wilts, which should take about 2-3 minutes. Remove the Parmesan rind and bay leaf.

Squeeze the juice from half a lemon into the soup. Taste and adjust seasoning with additional salt and pepper if needed.

Ladle the hot soup into bowls. Garnish with grated Parmesan cheese and fresh basil before serving.


Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef, breaking it up with a spoon. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook until browned, about 5-7 minutes. Drain any excess fat.

Add the diced onions, carrots, and celery to the pot with the browned beef. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Sauté until the vegetables have softened, about 8-10 minutes.

Stir in the minced garlic, dried Italian herbs, and red pepper paste. Cook for 1 minute until fragrant, stirring constantly.

Deglaze the pan by pouring in 1/2 cup of the chicken broth, scraping up any browned bits from the bottom of the pot.

Add the remaining 3 1/2 cups of chicken broth, marinara sauce, drained and rinsed cannellini beans, Parmesan rind, and bay leaf to the pot. Bring the mixture to a simmer.

Once simmering, add the ditalini pasta. Cook according to package directions until the pasta is al dente, typically 8-10 minutes, stirring occasionally to prevent sticking.

Stir in the chopped fresh kale until it wilts, which should take about 2-3 minutes. Remove the Parmesan rind and bay leaf.

Squeeze the juice from half a lemon into the soup. Taste and adjust seasoning with additional salt and pepper if needed.

Ladle the hot soup into bowls. Garnish with grated Parmesan cheese and fresh basil before serving.
