Phil’s Pasta Fazool With Escarole (Pasta Fagioli)

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READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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!).
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