Name: Information
Prep time: 10 min
Cook time: 40 min

This hearty pasta e fagioli soup delivers all the flavors of classic Italian comfort food with a nutrient-dense twist. Bone broth adds rich umami depth, while a mix of tender veggies, beans, and pasta makes every bite satisfying. Pluck seasoning enhances the savory notes, and kale brings extra freshness and nutrition. Serve it hot with a sprinkle of parmesan and crusty bread for a meal that’s both filling and soul-warming.

Prep time

10 min

Cook time

40 min

Servings

Ingredients

1 lb grass-fed beef
1.5 tbsp Pluck Zesty Garlic seasoning
2 tbsp grass-fed butter
1 tbsp olive oil
1 cup chopped organic celery
1-1/2 cup chopped organic onion
1 cup chopped organic carrots
1 qt organic chicken stock
16.9 floz Kettle and Fire bone broth
2 can organic great northern beans
1 cup gluten-free pasta of choice
14.5 oz organic, diced tomatoes
2 tbsp organic tomato paste
3 tbsp coconut aminos
1 tbsp organic cane sugar
1 head of organic kale, chopped
Salt and pepper to taste
Parmesan cheese for serving
Fresh chopped thyme for garnish

Directions

Step 1

In a large pot, over medium-high heat, add butter and ground beef. Cook for about 10 minutes or until cooked through, stirring occasionally. Remove from the pan and set aside.

This recipe features ground beef. It would also be great to use a ground mix of beef and organs such as heart or liver for added nutrient kick.

Step 2

Over medium-high heat, add olive oil to the pot and then add in onions, carrots, and celery. Sauté mixture until softened for about 7-8 minutes.

Step 3

Add chicken stock, bone broth, coconut aminos, and tomato paste. Gently whisk together over low heat until tomato paste is fully incorporated. Then, turn heat to medium and add in canned tomatoes, sugar, Pluck seasoning, cooked beef and salt and pepper to taste.

Bone broth adds a rich flavor to the soup. For this recipe, I used Kettle and Fire’s Mushroom Bone Broth for an added umami flavor.

Step 4

Bring mixture to a full boil, then reduce heat to medium-low, cover and simmer for another 15 minutes. Stir occasionally and cook until veggies are soft, and flavors are mixed together.

Step 5

Meanwhile, in another small pan, cook pasta according to directions on the package, cand cook until al dente. Drain.

Step 6

Add cooked pasta, kale, and great northern beans to the soup mixture. Cook for another 2 minutes or so over low heat and then serve. Top with parmesan cheese and fresh thyme.

In this dish, I used great northern beans. You can also substitute kidney beans if you have those instead.

Recipe

Ryan Carey

Ryan has been a chef for 13 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

Hearty Pasta e Fagioli Soup with Ground Beef & Kale