Stanley Tucci Pasta e Fagioli
Stanley Tucci’s pasta fagioli is a cozy 35-minute soup made with his easy marinara shortcut, creamy beans, tender pasta, kale, and Parmesan.
Servings: 8 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium sliced yellow onion
- 3 cloves minced garlic
- 1 teaspoon Italian seasoning
- 2 (15-ounce) cans cannellini beans drained and rinsed
- 1 (24-ounce) jar marinara sauce
- 4 cups chicken broth or vegetable broth
- 1 cup ditalini pasta
- 6 cups chopped kale
- 1 tablespoon fresh lemon juice
- salt and pepper to taste
- 1 cup Parmesan cheese
Instructions
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add 1 medium sliced yellow onion and cook until softened, about 5 minutes. Add 3 cloves minced garlic, and 1 teaspoon Italian seasoning. Cook for an additional minute, until the garlic is fragrant.
- To the pot, add 2 (15-ounce) cans cannellini beans, 1 (24-ounce) jar marinara sauce, and 4 cups chicken broth. Bring to a boil and reduce to a simmer.
- Add 1 cup ditalini pasta to the soup and simmer, stirring occasionally until al dente.
- Once the pasta is cooked, stir in 6 cups chopped kale 1 tablespoon fresh lemon juice and season with salt and pepper to taste. Ladle the soup into bowls, top each bowl with some of the 1 cup Parmesan cheese, and serve.
Notes
Leftover Instructions
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the broth as it sits, so add a splash of broth when reheating.
- Reheating: Warm the soup over medium-low heat on the stovetop or microwave individual portions until heated through.
Nutrition
Calories: 179kcal | Carbohydrates: 19g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 647mg | Potassium: 165mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1679IU | Vitamin C: 17mg | Calcium: 207mg | Iron: 1mg
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