Stanley Tucci Pasta E Fagioli Soup
The viral Stanley Tucci Pasta E Fagioli Soup feels like a cozy sweater! It is beauty, it is grace. It scores a solid 9/10 in the soup stratosphere. I gave it a few minor plot twists— I prefer leeks over celery. I prefer chickpeas over cannellini beans; I love a broth that’s rich and a thick soup base. I hope you enjoy this recipe as much we did, grab the recipe deets below!
Instructions
- 1
Step 1: Sauté Aromatics
3 minHeat olive oil in a large stock pot over medium/high heat and add onions, carrots, leeks and sea salt. Stir until softened.
- 2
Step 2: Add Garlic and Spices
Hit it with the garlic and stir. Add the basil, oregano, thyme, rosemary and paprika and stir again.
- 3
Step 3: Brown Meat (if using)
Next, add the ground meat and stir until slightly browned.
- 4
Step 4: Add Liquids and Simmer
20 minAdd the tomato paste, broth, ground tomatoes, Parmesan rind and stir. Then we’ll add the chickpeas or cannellini beans, the dry pasta and let everything simmer away.
- 5
Step 5: Add Greens and Finish
Add greens (spinach or kale), squeeze of lemon and shredded Parmesan.
Assembly
- 6
Step 6: Serve
Serve as is or with thick, crusty bread. I’d keep shredded Parmesan on the side!
Original source: www.instagram.com
Get the Cuisto App
Save this recipe and thousands more to your personal cookbook. Cook with built-in timers and step-by-step mode.