Stanley Tucci's Favorite Paste e Fagioli
Stanley Tucci's Favorite Paste e Fagioli
Ingredients
For the Soup Base
- 1 pound ground beef, lean
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1 tablespoon red pepper paste, or chili paste
- 4 cups chicken broth, or beef broth
- 24 ounces marinara sauce, from a jar
- 15 ounces canned cannellini beans, drained and rinsed
- 1 Parmesan rind, about 2-inch piece
- 1 bay leaf
- 1 cup ditalini pasta, uncooked
- 4 cups fresh kale, chopped, stems removed
- 1/2 lemon
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Serving
- 1/4 cup grated Parmesan cheese, as needed
- 1/4 cup fresh basil, chopped, as needed
Instructions
- 1
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.
⏱️ 7 min
- 2
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.
⏱️ 10 min
- 3
Stir in the minced garlic, dried Italian herbs, and red pepper paste. Cook for 1 minute until fragrant, stirring constantly.
⏱️ 1 min
- 4
Deglaze the pan by pouring in 1/2 cup of the chicken broth, scraping up any browned bits from the bottom of the pot.
⏱️ 2 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 10 min
- 7
Stir in the chopped fresh kale until it wilts, which should take about 2-3 minutes. Remove the Parmesan rind and bay leaf.
⏱️ 3 min
- 8
Squeeze the juice from half a lemon into the soup. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min
- 9
Ladle the hot soup into bowls. Garnish with grated Parmesan cheese and fresh basil before serving.
Kitchen Tools
Nutrition Facts (per serving)
Stanley Tucci's Favorite Paste e Fagioli
For the Soup Base
- 1 pound ground beef, lean
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1 tablespoon red pepper paste, or chili paste
- 4 cups chicken broth, or beef broth
- 24 ounces marinara sauce, from a jar
- 15 ounces canned cannellini beans, drained and rinsed
- 1 Parmesan rind, about 2-inch piece
- 1 bay leaf
- 1 cup ditalini pasta, uncooked
- 4 cups fresh kale, chopped, stems removed
- 1/2 lemon
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Serving
- 1/4 cup grated Parmesan cheese, as needed
- 1/4 cup fresh basil, chopped, as needed
Instructions
- 1
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.
⏱️ 7 min - 2
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.
⏱️ 10 min - 3
Stir in the minced garlic, dried Italian herbs, and red pepper paste. Cook for 1 minute until fragrant, stirring constantly.
⏱️ 1 min - 4
Deglaze the pan by pouring in 1/2 cup of the chicken broth, scraping up any browned bits from the bottom of the pot.
⏱️ 2 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 10 min - 7
Stir in the chopped fresh kale until it wilts, which should take about 2-3 minutes. Remove the Parmesan rind and bay leaf.
⏱️ 3 min - 8
Squeeze the juice from half a lemon into the soup. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min - 9
Ladle the hot soup into bowls. Garnish with grated Parmesan cheese and fresh basil before serving.