Name: Pasta e Fagioli With Escarole
Yield: 4 servings
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

A bowl of pasta e fagioli with escarole.

Photo by Gentl & Hyers

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

Recipe notes

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