Pasta e Fagioli with Escarole

Ingredients for Pasta e Fagioli with Escarole

• 350ml dried cannellini (white kidney) beans, soaked overnight

• 1 Parmesan rind (about 60g ), plus shaved Parmesan for serving

• 2 medium carrots, scrubbed, halved crosswise

• 2 stalks celery, halved crosswise

• 1 head garlic, halved crosswise

• plus 2 cloves, chopped

• 6 sprigs parsley

• 1 sprig rosemary

• 2 bay leaves

• 2 dried chillies de árbol or 1/2 teaspoons crushed red pepper flakes, plus more crushed for serving

• Kosher salt, freshly ground pepper

• 3 tablespoons olive oil, plus more

• 1 large onion, chopped

• 1 (400g) can whole peeled tomatoes

• 180ml dry white wine

• 90g dried lasagne or other flat pasta, broken into 1–1 1/2-inch pieces

• 1/2 small head escarole, leaves torn into 2-inch pieces

Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chillies, and 1.9L 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.

Meanwhile, heat 3 tablespoons 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 flavours 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 chilli.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.