Pasta e Fagioli with Escarole

[Draggingtree]

VETARIAN

Pasta e Fagioli with Escarole

 

Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic pairing of beans and pasta, no meat required.

Ingredients

SERVINGS: 4

· 1½ cups dried cannellini (white kidney) beans, soaked overnight

· 1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving

· 2 medium carrots, scrubbed, halved crosswise

· 2 celery stalks, halved crosswise

· 1 head of garlic, halved crosswise; plus 2 cloves, chopped

· 6 sprigs parsley

· 1 sprig rosemary

· 2 bay leaves

· 2 dried chiles de árbol or ½ teaspoon 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 14.5-ounce can whole peeled tomatoes

· ¾ cup dry white wine

· 3 ounces dried lasagna or other flat pasta, broken into 1–1½-inch pieces

· ½ small head of escarole, leaves torn into 2-inch pieces

Preparation

· Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves,

http://www.bonappetit.com/recipe/pasta-e-fagioli-with-escarole