recipe :: pasta e fagioli [aka Stanley Tucci’s favorite soup]

happy soup season, lioness! we’re kicking it off with pasta e fagioli—a hearty and comforting Italian classic. this soup recipe is a delicious combination of tender beans, flavorful tomatoes, and perfectly al dente pasta. this rustic dish is packed with wholesome ingredients like cannellini and kidney beans, and it's simmered with fragrant herbs to create a rich, savory broth. not only is it a favorite for cozy nights in, but it's also Stanley Tucci’s go-to pasta—a true testament to its timeless appeal. garnished with freshly grated parmesan and a sprinkle of parsley, this dish is the ultimate Italian comfort food. perfect with a slice of toasted bread!

ingredients

• 2 tbsp olive oil

• 1 small onion :: finely chopped

• 5 cloves garlic :: minced

• 2 medium carrots :: diced

• 2 celery stalks :: diced

• 1-2lb ground beef or bison

  • we like our soups to be meaty/protein-heavy so we use closer to 2lb!

  • can substitute with ground turkey

• 3 tbsp tomato paste

• 1 can (14.5oz) diced tomatoes

• 6 cups broth—beef, chicken or vegetable

  • we’re big proponents of using what we have on hand so we did 3 cups of chicken broth + 3 cups water + 1 tbsp beef bouillon paste

• 1 can (15 oz) cannellini beans :: drained and rinsed

• 1 can (15 oz) red kidney beans :: drained and rinsed

• 1 c ditalini or other small pasta

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 tsp dried basil

• 1 bay leaf

• 1 parmesan rind

• 1/2–1 tsp red pepper flakes (optional, for a bit of heat)

• salt and pepper, to taste

• 2 c. lacinato kale :: chopped

• juice of half a lemon

• freshly grated Parmesan cheese :: for serving

• fresh parsley or basil, chopped :: for garnish

• toasted bread :: for serving (optional)

instructions

1. heat the oil: In a large pot, heat olive oil over medium heat. add the chopped onion, carrot, and celery. cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.

2. add in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

3. add in oregano, thyme, basil, red pepper flakes (if using), and a pinch of salt and pepper. let everything cook together for ~2 minutes, allowing the flavors to meld.

4. make a space in the center of your pot and add in your ground meat and 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 what you’re using for the broth, diced tomatoes, beans, bay leaf, and parmesan rind. stir everything together, bring to a boil, and then lower to a simmer. let it 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. in the last 5 minutes of cooking the pasta, stir in the chopped kale. allow it to wilt and soften into the soup.

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

10. ladle the soup into bowls and top with freshly grated parmesan, fresh parsley, freshly cracked black pepper, a drizzle of extra virgin olive oil, and a squeeze of lemon juice.