Best Pasta E Fagioli With Escarole Recipes

Pasta e Fagioli: Penne with Beans and Escarole image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil, plus extra for drizzling
1 small onion, chopped
2 medium carrots, chopped
2 ribs celery, chopped
6 large sage leaves
1 tablespoon fresh thyme leaves
4 garlic cloves
3 cups cooked borlotti beans
Kosher salt and freshly ground pepper or 1/4 -1/2 teaspoon crushed red pepper flakes
1 (13.5 ounce) box whole wheat medium pasta shells
1 head escarole, washed and leaves finely shredded (about 12 ounces)
1 cup freshly grated parmesan cheese
1/4 cup Sun-dried tomato pesto, optional

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 e Fagioli with Escarole image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 16

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

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 Pasta image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 10

12 ounces short pasta, such as gemelli or cavatappi
Kosher salt and freshly ground pepper
1 small red onion
1 small head escarole
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons minced garlic (from 4 to 5 cloves)
2 tablespoons tomato paste
1 can (15 ounces) chickpeas or mixed beans, undrained
3/4 cup vegetable or low-sodium chicken broth
1/2 cup grated Parmigiano-Reggiano (2 ounces), plus more for serving

Steps:

Cook pasta in a large pot of salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain. Meanwhile, finely chop onion, and tear pale inner leaves of escarole to yield 4 cups (reserving the rest for another use).
Heat oil in a large straight-sided skillet over medium-high. Add onion and garlic, season with salt and pepper, and cook, stirring, until onion is translucent, about 3 minutes. Add tomato paste; cook 1 minute. Add beans and their liquid, broth, and 1/4 cup pasta water (or a bit more, if you prefer your pasta creamier); simmer until slightly reduced, 3 to 4 minutes.
Stir in pasta, cheese, and 3 cups escarole; season to taste. Drizzle remaining 1 cup escarole with oil; season to taste. Serve pasta topped with dressed escarole, drizzled with oil and sprinkled with more cheese.

Phil's Pasta Fazool With Escarole (Pasta Fagioli) image

Provided by Phil Franco

Categories European

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1/2 medium yellow onion, cut into small dice (about 2/3 to 3/4 cup`)
1 medium carrot, cut into small dice
1 celery rib, cut into small dice
2 large garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
48 ounces low sodium chicken broth (6 c.)
1 (14 ounce) can diced tomatoes
1 (6 ounce) can Hunts tomato sauce
1 (14 ounce) can cannellini beans (drained and rinsed)
1/2 lb pasta (elbow or tubetti)
1 head escarole (optional)
grated cheese

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!).