Pasta e Fagioli

Yield: 4-6 servings

2 tbsp olive oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

8 cloves garlic, finely chopped

1 tsp oregano

1 tsp thyme

1 tsp red pepper flakes

salt and pepper, to taste

1 lb ground beef

2 tbsp tomato paste

6 cups beef broth

24 oz marinara

1 can white beans, drained and rinsed

1 bay leaf

1 parmesan rind

1 cup ditalini pasta

2 cups kale leaves, ribs removed, finely chopped

juice from 1/2 lemon

1. In a large soup pot, heat oil over medium heat. Add the onion, carrots, celery and cook, stirring often, until the veggies start to soften.

2. Season with salt, pepper, oregano, thyme, and red pepper flakes.

3. Add the garlic and cook for another 30 seconds.

4. Clear a center in the pot and add the ground beef. Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes.

5. Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.

6. Add the broth, marinara, beans, bay leaf, and parmesan rind. Stir everything together, bring to a boil, and then lower to a simmer for about 30 minutes, uncovered, stirring occasionally to develop the flavors.

7. After 30 minutes, add the ditalini pasta and cook for 8-10 minutes, until al dente.

8. Add the chopped kale and let cook for another 2 minutes.

9. Stir in fresh lemon juice to taste, adjusting seasoning with more salt and pepper if needed.

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