Step 1

In a large pot or dutch oven, brown the beef with a wooden spoon. Once it’s crumbled and no longer pink, add the chopped onion, garlic and a pinch of salt. Sauté until the veggies are tender, just about 3 minutes. Add the smoked paprika and stir until coated and fragrant. Add the pinto beans and stir to combine.

Step 2

Then scoot the mix to the side and add the tomato paste. Using a wooden spoon, sort of mash the paste into the pot, letting it break up and caramelize, just about a minute. Then stir the paste into the meat and beans.

Step 3

Add the fire-roasted tomatoes and stock. Bring it to a rolling simmer, and add the pasta. Once the pasta reaches al dente, maybe six minutes, add the kale. Once wilted (only takes seconds), you’re done! Taste it. Needs salt? Add another pinch.

Step 4

Now ladle the soup into bowls and top with shredded cheddar cheese, and a little parsley if you want!

Step 5

Get slurping, or else.

Step 6

Serves probably six.