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