NEW YORK FIRE STATION PASTA E FAGIOLI

New York Fire Station Pasta e Fagioli image

Provided by Daune (pronounced "Dawn") Browne

Time 2h15m

Number Of Ingredients 14

4 clove garlic, minced
1 c olive oil
5 onions, coarsely chopped
2 can(s) cannellini beans (19-oz ea.)
salt & pepper, to taste
dried oregano, basil, and parsley, to taste
hot pepper sauce, to taste
8 c canned chicken broth
1 head cabbage
1 head escarole, rinsed and trimmed
1 can(s) red kidney beans, undrained (i use pinto beans instead)
1 can(s) chickpeas, undrained
1 lb elbow macaroni or small shell pasta (i use less & only use the amount i want in smaller portion sizes that were frozen)
grated parmesan cheese

Steps:

1. In a large pot, brown the garlic in the olive oil. When the garlic is browned, add the onions, 1 can of the cannellini beans, salt and pepper, oregano, basil, arsle, and a little hot sauce. Saute over low-medium heat approximately 10 minutes.
2. In separate pot, bring the chicken broth to a boil. Have the cabbage & escarole cut up into bite-sized pieces and put them in the pot with the onions and beans.
3. Immediately pour in the boiling chicken broth. Cover until the cabbage and escarole shrink down into the liquid. Simmer on low-medium heat for approximately 45 minutes.
4. Add the remaining beans with their liquid, and cook approximately another 30 minutes.
5. Cook the pasta & add to the pot with the beans & vegetables. Serve with grated cheese and hot sauce, if desired.