Pasta Fagioli

1: In your dutch oven, over medium high heat, add the celery, carrot, onion, and garlic with a drizzle of olive oil.

2: Season with salt, pepper, oregano, and red pepper flakes, then sauté and stir for about 5 minutes until veggies are tender.

3: Add the grass fed ground beef, breaking it up to a finer crumble, and season with a pinch of salt and pepper. Allow the beef to brown completely.

4: Add the tomato paste, stirring to incorporate, and let simmer for a few minutes.

5: Pour in the cannellini beans, marinara, beef broth, bay leaves, and parmesan rind, then stir well.

6: Let this simmer, covered, for 45 minutes to an hour on low heat, stirring occasionally.

7: Add in the chopped kale and stir well.

8: Cook your small pasta shape of choice and reserve pasta water to thin the soup to your liking.

9: Add the reserved pasta water to thin the soup according to your preference.

10: Serve the soup with pasta in a bowl, topped with freshly grated parmesan cheese.