Pasta e Fagioli aka Stanley Tucci’s favorite soup 🫘🥣 I went ahead and added some ground beef to this, but you can use whatever protein you like, or keep it vegetarian. Either way, just make sure to add plenty of parmesan and lemon! Here’s how to make it: * 2 tbsp olive oil * 1 medium onion, diced * 2 medium carrots, diced * 2 celery stalks, diced * 8 cloves garlic, minced, to taste * 1 tsp dried oregano * 1 tsp dried thyme * 1 tsp red pepper flakes (optional) * Salt and pepper, to taste * 1 lb ground beef, optional * 2-3 tbsp tomato paste * 6 cups beef broth (can use chicken or vegetable broth if preferred) * 24 oz Rao’s marinara sauce * 2 (15 oz) can cannellini beans, drained and rinsed * 1 bay leaf * 1 parmesan rind (optional) * 1 cup ditalini pasta * 1 bunch or about 2 cups kale, chopped, stems removed * Juice from 1/2 lemon (to taste, plus more for garnish) * Grated Parmesan, for garnish * Fresh chives, chopped, for garnish (or preferred herb) * Freshly cracked black pepper, for garnish * Extra virgin olive oil, for drizzling * Lemon wedges, for serving 1. In a large pot, heat olive oil over medium heat. Add the onions, carrots, and celery. Season with salt, pepper, oregano, thyme, and red pepper flakes. Sauté for 6-8 minutes until softened. 2. Add in your garlic and cook for another 30 seconds. 3. Clear a center in your 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. 4. Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly. 5. Add the broth, marinara, 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. 6. After 30 minutes, add the ditalini pasta and cook for 8-10 minutes, until al dente. 7. In the last 5 minutes of cooking the pasta, stir in the chopped kale. Allow it to wilt and soften into the soup. 8. Stir in fresh lemon juice to taste, adjusting seasoning with more salt and pepper if needed. 9. Ladle the soup into bowls and top with freshly grated Parmesan, chopped chives, freshly cracked black pepper, a drizzle of extra virgin olive oil, and a squeeze of lemon juice. Serve with lemon wedges on the side. 10. Serve warm with crusty bread and enjoy! #pastaefagioli#stanleytucci#soup#souptok#souprecipe#easysoup#soupseason#soupszn#fall#fallrecipes#fallfood#fallsoup#goodsoup#foodtok#cooking#easyrecipes#vegetarian#italianfood#italiansoupwe fell in love in october

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