Pasta Fagioli

 I signed up for a recipe site geared toward a healthy eating plan for 'maturing' women recently.  I've tried some awesome stuff from them. homemademethod.com.  This one is going to be on repeat.  It is SO GOOD. This is a 6 serving recipe below.

Pasta e Fagioli

2 T. olive oil, divided

1 lb. ground beef, grass fed preferred

1 1/2 c. diced onion

2 c. diced carrots

4 stalks celery diced

3 c. kale spines removed, finely chopped

4 garlic cloves, minced

4 c. chicken or veggie stock

2 T. tomato paste

2 cans diced tomatoes

t t. coconut sugar

1 T. Italian seasoning

1 t. salt

1 t. pepper

1/2 c. water or more as needed

1 c. Ditalini pasta, dry (or macaroni noodles work too)

1 can kidney beans drained and rinsed

1 can cannellini beans drained and rinsed

For serving (optional):

1/2 c. parsley, fresh, roughly chopped

1/2 c. parmesan cheese, shredded

Heat 1 T. oil in a large pat over med high heat.  Add the beef and cook and break it apart until fully cooked.

Drain the fat from the pot and transfer the meat to a bowl aside.

Cook the pasta to al dente.  Drain and set aside.

Heat 1 T. oil in the same pot.  Add the onions, carrots, and celery and sauté over med high heat until tender, about 6 minutes.  Add the kale and garlic and sauté 1 minute longer.  

Add the stock, tomato past, tomatoes, sugar, Italian seasoning, salt, and pepper.  Bring to a boil, then reduce the heat to med low.  Cover and simmer, stirring occasionally, until the veggies are soft, 15-20 minutes.  Add water if needed.

Add the pasta and beans to the soup.  Add water if needed.  Cook until beans and pasta are hot, about 5 minutes more.

Garnish with parsley and parmesan if desired.