This Pasta e Fagioli recipe is inspired by the Olive Garden and is incredibly easy to make. In only 20 minutes with a few simple ingredients you'll have a delicious soup which can be served as a main entree or a side soup with your favorite Italian dish.
First, season your ground meat with 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tbsp fresh oregano and saute in a large pot with 1/2 tbsp of olive oil. Once cooked remove the ground meat to a separate bowl and put it to the side. Be sure to also save any juice.
Next, add 1/2 tbsp of olive oil to your pot and saute your onions, garlic, carrots, kale, and 1/2 tbsp oregano for 3-4 minutes on medium heat. While sauteing take out a separate small bowl or measuring cup and whisk together your tomato paste and about 1/2 cup of your chicken broth.
Once finished sauteing, add your ground meat and diced tomatoes. Combine all ingredients.
Then add your beans with juice (no need to drain), chicken broth, chicken broth mixed with tomato paste, 1 tsp salt, 1/2 tsp pepper, and 1/2 tbsp fresh oregano. Bring to a slow boil, add your pasta, and simmer for 15-20 minutes until your pasta is cooked and carrots are soft.
As a garnish, you can top with freshly grated parmesan cheese and fresh oregano.
Benefits of Pink Himalayan Salt
I always use Pink Himalayan Salt in all of my recipes. It adds a better flavor, contains 84 beneficial minerals, and has less sodium than regular table salt. Since I started using Pink Himalayan salt several years ago, I could never go back to using regular table salt. You'll taste the difference.
Benefits of using avocado oil instead of olive oil
When I cook, I often use avocado oil instead of olive oil for sauteing because it has a much higher heat tolerance than olive oil. I primarily use olive oil when it is added for flavor such as a dressing, rather than for sauteing or searing.