Pasta e Fagioli With Escarole
by Chris Morocco
Yield: 4 ServingsCook: 1 hour 50 minutes
Ingredients
You have 1 of 15
produce
- ○2chiles de árbol(dried)
- ○1 largeonion(chopped)
- ○1 14.5-ounce canwhole peeled tomatoes
- ○½ small headescarole(leaves torn into 2-inch pieces)
- ○2carrots(scrubbed, halved crosswise)
- ○2celery(halved crosswise)
- ✓1 headgarlic(halved crosswise)
- ○6 sprigsparsley
- ○1 sprigrosemary
protein
- ○1½ cupscannellini beans(soaked overnight)
dairy
- ○1Parmesan rind
grain
- ○3 ounceslasagna(dried, broken into 1–1½-inch pieces)
pantry staple
- ○Kosher salt
- ✓3 tablespoonsolive oil
- ○2bay leaves
other
- ○¾ cupdry white wine
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 1½ hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.
- 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.
- 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.
My notes
Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic pasta fagioli recipe with beans and pasta.