Pasta e Fagioli with Escarole
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.
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
