Pasta e Fagioli with Escarole

Name: Pasta e Fagioli with Escarole
Total time: 3 h 5 min
Yield: 6 servings
Ingredients: 1½ cups cannellini beans; 1 piece Parmesan rind; 2 medium carrots; 2 stalks celery; 1 head garlic; 6 sprigs parsley; 1 sprig rosemary; 2 leaves bay leaves; 2 pieces dried chiles de árbol; to taste salt and pepper; 3 tablespoons olive oil; 1 large onion; 1 can whole peeled tomatoes; ¾ cup dry white wine; 3 ounces dried pasta; ½ head escarole; escarole leaves

A hearty Italian soup combining tender cannellini beans, pasta, and escarole in a flavorful broth enriched with Parmesan, aromatics, and a touch of heat from chiles. This rustic dish perfectly balances vegetables, beans, and pasta for a complete meal.

6 servings

3 hr 5 min

Published October 4, 2025

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Ingredients

•1½ cups cannellini beans
•1 piece Parmesan rind
•2 medium carrots
•2 stalks celery
•1 head garlic
•6 sprigs parsley
•1 sprig rosemary
•2 leaves bay leaves
•2 pieces dried chiles de árbol
•to taste salt and pepper
•3 tablespoons olive oil
•1 large onion
•1 can whole peeled tomatoes
•¾ cup dry white wine
•3 ounces dried pasta
•½ head escarole
•escarole leaves

Cooking Instructions

1.
Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1 1/2 hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.
120 min
2.
Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8-10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12-15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.
30 min
3.
Add beans and their liquid; cook until flavors meld, 12-15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15-20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.
35 min

Pasta e Fagioli with Escarole

6 servings

3 hr 5 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1½ cups cannellini beans

•1 piece Parmesan rind

•2 medium carrots

•2 stalks celery

•1 head garlic

•6 sprigs parsley

•1 sprig rosemary

•2 leaves bay leaves

•2 pieces dried chiles de árbol

•to taste salt and pepper

•3 tablespoons olive oil

•1 large onion

•1 can whole peeled tomatoes

•¾ cup dry white wine

•3 ounces dried pasta

•½ head escarole

•escarole leaves

Cooking Instructions

Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1 1/2 hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.

120 min

Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8-10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12-15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.

30 min

Add beans and their liquid; cook until flavors meld, 12-15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15-20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.

35 min