**1. Brown the Beef**
In a large pot, heat a drizzle of olive oil over medium heat. Add the ground beef and cook until browned, breaking it into crumbles with a spoon. Once the beef is browned, drain any excess fat and set it aside.
**2. Sauté the Vegetables**
In the same pot, add a bit more olive oil if needed, and sauté the chopped onion, carrots, and celery until they start to soften (about 5-6 minutes). Stir in the minced garlic and sauté for another minute until fragrant.
**3. Build the Flavor**
Add the can of diced tomatoes (including the juice), browned ground beef, and your choice of broth—chicken, beef, or vegetable broth all work well. Stir everything together and bring it to a gentle boil.
**4. Simmer to Perfection**
Reduce the heat and let the soup simmer for about 20-25 minutes, allowing the flavors to meld beautifully. If desired, add Italian seasoning, salt, and pepper to taste. For a bit of heat, a pinch of red pepper flakes does wonders.
**5. Add the Pasta**
When you’re about 10 minutes away from serving, add a cup of your favorite small pasta—ditalini or small shells work perfectly. Cook until the pasta is tender but still firm. If you prefer your pasta al dente, keep a close eye on it as it cooks.
**6. Final Touches**
Once the pasta is cooked to your liking, stir in a can of cannellini or red kidney beans (drained and rinsed) to add creaminess and extra protein. Let everything heat through for an additional 5 minutes.
**7. Serve and Enjoy**
Ladle the Pasta Fagioli into bowls and top with a generous sprinkle of freshly grated Parmesan cheese. Serve with warm, crusty bread for dipping and a side salad to make it a complete meal. Don’t forget to garnish with fresh parsley for a pop of color!
– **Control the Thickness:** If your soup becomes too thick, simply add more broth or water until it reaches your desired consistency. Pasta tends to soak up a lot of the liquid.
– **Make It Vegetarian:** You can easily make this dish vegetarian by omitting the ground beef and using vegetable broth. You can add more beans or even chickpeas for extra protein.
– **Pasta Separately:** If you anticipate leftovers, consider cooking the pasta separately and adding it to individual bowls when serving. This helps prevent the pasta from soaking up too much liquid and becoming mushy.
Pasta Fagioli has long been a traditional dish in Italian households, loved for its simple ingredients and comforting flavors. Whether you’re cooking for your family or inviting friends over for a casual dinner, this hearty soup is guaranteed to be a hit. With its rich tomato broth, savory beef, tender vegetables, and soft pasta, it’s a recipe you’ll find yourself coming back to time and again.
So grab your biggest pot and start cooking—Pasta Fagioli is waiting to bring a little bit of Italian warmth to your table tonight! Buon appetito! 🍷🍝✨
**Anti-Inflammatory Turmeric Chicken Soup**
A nourishing and warming soup packed with anti-inflammatory ingredients like turmeric, fresh vegetables, and tender chicken. Perfect for boosting your immune system and warming you up on a cozy night.
– **1/4 cup olive oil**
– **1 medium onion, diced**
– **1 large leek, white and light green parts only, halved lengthwise, and thinly sliced**
– **3 large carrots, thinly sliced**
– **3 stalks celery, thinly sliced**
– **3 cloves garlic, minced**
– **1 teaspoon ground turmeric**
– **1/2 teaspoon ground ginger**
– **8 cups low-sodium chicken broth**
– **2 cups cooked, shredded chicken**
– **1 cup coconut milk**
– **Salt and black pepper, to taste**
– **Juice of 1 lemon**
– **2 cups fresh spinach**
– **Fresh cilantro, chopped (for garnish)**
**1. Sauté the Vegetables**
In a large pot, heat the olive oil over medium heat. Add the diced onion, leek, carrots, and celery. Cook until the vegetables begin to soften, about 5-6 minutes. Stir in the minced garlic and cook for another minute until fragrant.
**2. Add the Spices**
Stir in the ground turmeric and ground ginger, cooking for about 1 minute to allow the spices to bloom and become fragrant.
**3. Build the Broth**
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld together.
**4. Add the Chicken and Coconut Milk**
Stir in the cooked, shredded chicken and coconut milk. Let the soup simmer for another 5-10 minutes until everything is heated through. Season with salt and black pepper to taste.
**5. Add Spinach and Finish**
Stir in the fresh spinach and let it wilt, about 2 minutes. Add the lemon juice for a bright finish.
**6. Serve and Enjoy**
Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve with a wedge of lemon on the side for extra brightness. This anti-inflammatory turmeric chicken soup is perfect for a comforting, cozy night and is packed with nutrients to help you feel your best!
