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Pasta e Fagioli
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Pasta e Fagioli

1 hServes 6Nutri-Score B€€
from @heresyourbite18 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • olive oilPantry15 ml
  • ground beefMeat450 g
  • onion (finely diced)Produce1 piece
  • carrots (finely diced)Produce2 pieces
  • celery stalks (finely diced)Produce3 pieces
  • garlic (minced)Produce7 pieces
  • dried oreganoSpices1 g
  • dried thymeSpices1 g
  • Calabrian chilies or red pepper flakes (to taste)Spices4 g
  • salt (to taste)Spices5 g
  • black pepper (freshly cracked)Spices2 g
  • tomato pastePantry50 g
  • dry white wineBeverages120 ml
  • beef brothPantry1.4 litres
  • marinara or crushed tomatoesPantry680 g
  • cannellini beans (drained and rinsed, half of one can mashed)Pantry850 g
  • Parmesan rindDairy1 piece
  • bay leafSpices1 piece
  • fresh rosemary (one sprig)Produce1 piece
  • ditalini or tubetti pastaGrains100 g
  • kale or escarole (chopped, stems removed)Produce200 g
  • lemon (juice of half a lemon)Produce1 piece
  • Parmesan cheese (grated, for serving)Dairy40 g
  • crusty bread (for serving)Bakery200 g
  • fresh basil (for garnish)Produce5 g

per serving

Nutrition

356kcal

Carbs
29 g
Proteins
24 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Stovetop
  • wooden spoon

step by step

Method

  1. Brown the beef

    • Heat the olive oil in a large pot over medium-high heat.
    • Add the ground beef and cook, breaking it up, until browned.
    Step 1

  2. Build the mirepoix base

    • Add the onion, carrots and celery and cook until softened.
    • Stir in the garlic, oregano, thyme, Calabrian chilies, salt and black pepper.
    Step 2

  3. Caramelize the tomato paste and deglaze

    • Add the tomato paste and let it caramelize, stirring often.
    • Deglaze with the white wine, scraping up the browned bits, and let it reduce.
    Step 3

  4. Add broth, tomatoes and beans

    • Pour in the beef broth and the marinara.
    • Add the cannellini beans, the mashed beans, the Parmesan rind, bay leaf and rosemary.
    • Season with salt and pepper and bring to a simmer.
    Step 4

  5. Cook the pasta and greens

    • Add the ditalini and simmer until al dente.
    • Stir in the chopped kale and cook until tender.
    Step 5

  6. Finish and serve

    • Remove the Parmesan rind, bay leaf and rosemary sprig.
    • Stir in the lemon juice and adjust the seasoning.
    • Serve with grated Parmesan, fresh basil and crusty bread.
    Step 6
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