Ingredients:

  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 sprig fresh rosemary
  • 0.5 tsp red pepper flakes
  • 2 cans (15 oz) cannellini beans, drained and rinsed
  • 4 cups vegetable or chicken broth
  • 2 tbsp tomato paste
  • 8 oz lean ground beef
  • 1 cup dry ditalini pasta
  • 1 piece (2-inch) Parmesan rind
  • 0.25 cup fresh parsley, chopped
  • 1 tsp sea salt
  • 0.5 tsp black pepper

Instructions:

  1. Heat the extra virgin olive oil in a large heavy bottomed pot over medium heat. Add the sliced garlic and the rosemary sprig. Sauté for 2 minutes until the garlic is golden and fragrant.
  2. Add the 8 oz of lean ground beef to the pot. Cook until completely browned and crumbled. Use a wooden spoon to break up any large chunks.
  3. Stir in the 2 tbsp of tomato paste. Cook for 3 minutes, stirring constantly, until the paste turns a deep brick red. This develops the umami flavor that defines the dish.
  4. Add the 2 cans of drained cannellini beans and the 4 cups of broth.
  5. Use an immersion blender to pulse the soup 3 to 4 times. You want to puree roughly half the beans until the broth looks cloudy and thick while leaving the other half whole.
  6. Stir in the 1 cup of dry ditalini and drop in the Parmesan rind. Bring the mixture to a gentle simmer.
  7. Cook for about 10 minutes, or until the pasta is al dente. The starch from the pasta will further thicken the broth.
  8. Remove the rosemary sprig and the Parmesan rind. Season with sea salt and black pepper to taste. Garnish with fresh parsley before serving.