Loaded Beef Pasta Fagioli with Lemon & Shaved Parmesan
A rich, hearty Pasta Fagioli made with seasoned ground beef, tender vegetables, creamy white beans, kale, and a broth simmered with Parmesan rind and bay leaves. Finished with fresh lemon juice and topped with shaved Parmesan.
Ingredients
• 1 to 1¼ pounds ground beef
• 1 white onion, diced
• 2 carrots, chopped
• 4 celery stalks, chopped
• 1 bunch Lacinato kale, stems removed and chopped
• 1 (15.5-ounce) can white beans, not rinsed
• 1 (14.5-ounce) can diced tomatoes
• 32 ounces chicken broth
• 32 ounces water
• About 1 pound ditalini pasta, cooked separately
• 1 Parmesan rind
• 2 bay leaves
• Red chili pepper flakes, to taste
• Juice of 1 lemon
Seasonings (to taste)
• Garlic powder
• Onion powder
• Garlic salt
• Tomato bouillon
• Tuscan or Italian seasoning
• Black pepper (optional)
For serving
• Shaved Parmesan
Instructions
1. Brown the ground beef in a large pot over medium-high heat, breaking it up as it cooks. Season with garlic powder, onion powder, garlic salt, tomato bouillon, Tuscan seasoning, black pepper, and red chili flakes. Let it cook a few minutes so the seasoning blooms.
2. Add the onion, carrots, and celery. Cook until the onions begin to soften and everything is fragrant.
3. Stir in the diced tomatoes and white beans with their liquid (do not rinse).
4. Add chicken broth and water. Drop in the Parmesan rind and bay leaves. Bring to a simmer and cook for about 20 minutes, until vegetables are tender and the broth is rich.
5. Taste and adjust seasoning if needed before adding the kale.
6. Stir in the chopped kale and let it wilt, about 2–3 minutes.
7. Turn off the heat. Remove the bay leaves and Parmesan rind, then stir in the juice of one lemon. Taste and adjust again if needed.
8. Serve by adding cooked ditalini pasta to each bowl, ladling the soup over the top, and finishing with shaved Parmesan.
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