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.
Provided by Chris Morocco
Categories Bon Appétit Soup/Stew Vegetarian Pasta Bean Escarole Parmesan Tomato Peanut Free Tree Nut Free Soy Free Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- 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 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 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.
PASTA E FAGIOLI: PENNE WITH BEANS AND ESCAROLE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a large deep skillet over medium heat. Add onion, carrot and celery, cook until vegetables are slightly softened, 5 minutes. Add 1 cup water, season with salt and pepper, cover, cook until tender,10 minutes.
- Meanwhile, finely chop sage, thyme, and garlic together. Stir beans and chopped herbs mixture into vegetables
- Cook pasta according to package directions, for 5 minutes. Add escarole, stir and cook, until shells are al dente, 1 to 2 minutes more. Drain.
- Add pasta and escarole to the vegetables. Stir in 3/4 cup cheese, season with salt and pepper to taste. Serve with grated cheese and a dollup of tomato pesto if desired.
PASTA WITH ESCAROLE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.
- Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 tablespoon olive oil, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes. Transfer the mixture to a plate. Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.
- Add the remaining 1 tablespoon olive oil to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute. Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet. Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper.
- Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan. Drizzle with olive oil.
Nutrition Facts : Calories 568, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 20 milligrams, Sodium 140 milligrams, Carbohydrate 71 grams, Fiber 3 grams, Protein 21 grams
PHIL'S PASTA FAZOOL WITH ESCAROLE (PASTA FAGIOLI)
Make and share this Phil's Pasta Fazool With Escarole (Pasta Fagioli) recipe from Food.com.
Provided by Phil Franco
Categories European
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Add olive oil to the pot, increase the heat to medium-high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes.
- Add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan.
- Stir in the garlic, pepper flakes, salt & black pepper and cook, stirring, until the garlic is fragrant, about 1 minute more.
- Add the chicken broth, tomatoes and bring to a boil over high heat.
- When the broth reaches a boil, reduce the heat to medium, add HALF of the beans.
- Mash the remaining beans with a fork or wooden spoon and add them to the pot, stirring to distribute.
- Stir in the optional escarole, adjust the heat as necessary to maintain a gentle simmer, and simmer until the escarole is tender, 15 to 20 minutes. (I cover the pot loosely during this step to prevent too much reduction in the broth.).
- Meanwhile cook the pasta to al dente.
- Stir in the cooked pasta just before serving. Note that the pasta will absorb a lot of the broth.
- Top the dish with grated cheese to taste.
- (It's even better the next day!).
Nutrition Facts : Calories 453.5, Fat 10.6, SaturatedFat 1.9, Sodium 937.2, Carbohydrate 70.9, Fiber 9.8, Sugar 9.7, Protein 21.4
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- 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.
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