/ck/ - Food & Cooking

Pasta e Fagioli with Escarole

Escarole can be subbed with spinach or ideally kale with the stems cut out to bring in the bitterness.

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. Discard vegetables, rind, and herbs.

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

Add beans and their liquid cook for 15 minutes, then 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 crumbled dried chiles de árbol.

Very flavorful.