Phil’s Pasta Fazool With Escarole (Pasta Fagioli)
Ready In: 1 hr 15 mins
Serves: 4-6
Ingredients
- 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
Directions
- 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!).
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off