Description
Experience the ultimate Italian comfort food with this authentic Pasta e Fagioli, famously known as Stanley Tucci’s favorite soup. This hearty, one-pot meal combines savory ground beef, protein-packed white beans, and tender ditalini pasta in a rich, herb-infused tomato broth. Crafted by Chef Maria, this Halal-friendly version is thick, soul-warming, and perfect for chilly autumn nights, offering a restaurant-quality experience right in your home kitchen without any butter or cream.
Ingredients
Scale
- 1 lb Ground Beef (Halal)
- 1 cup Ditalini Pasta (uncooked)
- 1 jar (24 oz) Marinara Sauce (Rao’s Homemade recommended)
- 32 oz Beef or Vegetable Broth
- 2 cans (15 oz each) Cannellini Beans, drained and rinsed
- 1 large Yellow Onion, finely diced
- 2 medium Carrots, finely diced
- 2 stalks Celery, finely diced
- 4–6 cloves Garlic, minced
- 2 tbsp Tomato Paste
- 1 piece Parmesan Rind
- 1 dried Bay Leaf
- 1 tsp Dried Oregano
- 1/2 tsp Red Chili Flakes
- 2 cups Fresh Kale, chopped
- 2 tbsp Olive Oil
- 1 tbsp Fresh Lemon Juice
- Salt and Black Pepper to taste
- Grated Parmesan and fresh Chives for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat and sauté the onion, carrots, and celery until softened (about 5-7 minutes).
- Season the vegetables with salt, black pepper, dried oregano, and red chili flakes.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Add the ground beef to the pot, breaking it apart with a wooden spoon, and cook until thoroughly browned.
- Stir in the tomato paste and cook for 2 minutes to caramelize and deepen the flavor base.
- Pour in the marinara sauce and the broth, stirring to combine all ingredients.
- Add the drained white beans, the Parmesan rind, and the bay leaf.
- Bring the mixture to a boil, then reduce heat to low and simmer partially covered for 30 minutes.
- Stir in the uncooked ditalini pasta and continue to simmer for about 10 minutes or until the pasta is al dente.
- Remove the Parmesan rind and bay leaf, then stir in the fresh kale and lemon juice until the kale is wilted.
- Serve hot, garnished with extra grated Parmesan, fresh chives, and a drizzle of olive oil.
Notes
- Always use a Parmesan rind; it provides a deep, umami saltiness that defines the soup’s ‘velvety’ texture.
- If the soup becomes too thick as it sits (the pasta absorbs liquid), add an extra splash of broth when reheating.
- For the best results, grate your own Parmesan cheese rather than using pre-shredded to ensure a smooth melt.
- Feel free to swap kale for fresh spinach if you prefer a softer green.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 385 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 45mg
Keywords: Pasta e Fagioli, Stanley Tucci soup, Italian bean soup, hearty dinner recipes, Chef Maria, healthy pasta recipes, one-pot Italian meals, autumn comfort food