Pasta Fagioli Soup

Ingredients:  
• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 large carrot, diced
• 1 red pepper, diced
• 6 cloves garlic, minced
• 1 tsp oregano
• 1 tsp thyme
• 1/4 tspcrushed red pepper flakes (optional if you like some heat)
• 1 1/2 tsp salt
• 1 1/2
tsp pepper
• 1 lb lean ground meat
• 3 tbs tomato paste
• 7 cups meat broth
• 24 ozbottle tomato sauce or good marinara
• 1 15ozcan white navy beans, drained and rinse
• 3 bay leaves
• 1 cup ditalini or elbow macaroni pasta
• 1 parmesan rind
• 2 handfuls chopped kale, stems removed
• 1 tbs fresh lemon juice
GARNISH
• 1/4 cup parmesan cheese
• 1 tbs black pepper
• 1/2
tbs red pepper flakes
• 1/2 cup chives

Instructions: 
• Heat 2 tbsp olive oil in a large pot over medium heat.

• Add 1 diced onion, carrot and red pepper. Season with salt, pepper, 1 tsp oregano, 1 tsp thyme, and 1 tsp red pepper flakes (optional).

• Sauté for 6-8 minutes until softened.

• Add 6 minced garlic cloves and cook for 30 seconds.

• Stir in 2-3 tbsp tomato paste and cook for 1-2 minutes to caramelize. Add in beef and cook through.

• Add 7 cups meat broth, 24 oz tomato sauce, 1 cans of drained navy beans, 3 bay leaves, and 1 Parmesan rind

• Bring the soup to a boil, then reduce the heat to a simmer.

• Let it simmer uncovered for about 30 minutes, stirring occasionally.

• Add 1 cup ditalini pasta to the pot and cook for 8-10 minutes, until al dente.

• Stir in chopped kale and let it wilt into the soup.

• Add the juice of ½ a lemon to brighten the flavors. Adjust seasoning with salt and pepper if needed.

• Ladle the soup into bowls. Garnish with freshly grated Parmesan, chopped chives, cracked black pepper, a drizzle of olive oil, and a squeeze of lemon juice. Serve warm with crusty bread and enjoy!

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