Pasta E Fagioli With Escarole
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
60
Spice
49
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 medium
Carrot (scrubbed, halved crosswise)2 stalks
Celery (halved crosswise)6 sprigs
Parsley1 sprig
Rosemary3 tbsps
Olive Oil (plus more)1 large
Onion (chopped)3 cup
White Wine (dry)90 g
Lasagna (dried)Directions:
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
2
Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1 1/2 hours
3
Season with salt and pepper, remove from heat, and let sit 30 minutes
4
Discard vegetables, rind, and herbs
5
Meanwhile, heat 3 Tbsp
6
Oil in a large pot over medium
7
Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes
8
Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes
9
Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes
10
Add beans and their liquid; cook until flavors meld, 12–15 minutes
11
Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes
12
Add escarole and cook until wilted, about 1 minute; season with salt and pepper
13
Serve soup drizzled with oil and topped with Parmesan and more chile
14
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
15
Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1 1/2 hours
16
Season with salt and pepper, remove from heat, and let sit 30 minutes
17
Discard vegetables, rind, and herbs
18
Meanwhile, heat 3 Tbsp
19
Oil in a large pot over medium
20
Cook onion and chopped garlic, stirring occasionally, until softened, 8–10 minutes
21
Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12–15 minutes
22
Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes
23
Add beans and their liquid; cook until flavors meld, 12–15 minutes
24
Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes
25
Add escarole and cook until wilted, about 1 minute; season with salt and pepper
26
Serve soup drizzled with oil and topped with Parmesan and more chile