Pasta e Fagioli With Escarole - PCOS-Friendly Recipe

Pasta e Fagioli With Escarole
Servings: 4
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Recipe by /contributors/chris-morocco 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

  • 1 1/2 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 stalks celery, halved crosswise
  • 1 head garlic, halved crosswise; plus 2 cloves, chopped
  • 6 sprigs parsley
  • 1 sprig rosemary
  • 2 bay leaves
  • 2 dried chiles de árbol or 1/2 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
  • 3/4 cup dry white wine
  • 3 ounces dried lasagna or other flat pasta, broken into 1 –1 1/2-inch pieces
  • 1/2 small head escarole, leaves torn into 2-inch pieces

Instructions

  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. 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.
  2. 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.
  3. 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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