Pasta e Fagioli with Escarole
Pasta e Fagioli with Escarole. A cozy, comfy Monday night soup and pasta combination. It’s filled with lots of hearty homemade pasta noodles and cannellini beans. Then it’s got all the escarole, Parmesan, and lots of red pepper flakes. It’s this spicy, cheesy, goodness that you need for the first monday of day light savings…and maybe a glass of wine too because it’s monday ;)))
Day light savings time has always really confused me…like why would anyone want to lose a whole hour of light at the end of the day?! Especially when it’s cold and the days are already shorter as it is. But every year it comes around and it is now that time again.
At least in November and December we have the Christmas lights and holiday festivities to make the loss of light a little less depressing. But after that it’s January and it’s full on cold, sad, and dark. But in the meantime I am going to make the day light savings change a little better with cozy, comforting dinners all week long.
Tonight is kind of a soup dish, kind of a pasta dish, kind of both? Basically whatever you want it to be. But it’s so cozy and delicious and it’s a classic Italian dish. Today honestly felt like the longest work day of my life. And when it started getting dark I thought “oh work is almost over'“ then I realized it actually wasn't. I think you can guess I was a little sad about that.
So thank god for this hearty bowl for tonight’s dinner and a glass of wine. A little spicy, a little cheesy, a little comfy, cozy deliciousness, a little wine? Oh I am feeling better already !! Happy Monday guys, hope you all have a great work week !!
Ingredients:
1 1/2 cups dried cannellini beans; soaked in 1 quart of water and 3 tablespoons of salt overnight
2 carrots; cut in half
2 celery stalks; cut in half
3 whole garlic cloves; peeled
6 sprigs parsley
1 sprig rosemary
2 bay leaves
1/4 teaspoon red pepper flakes
salt and pepper
1/4 cup olive oil
1 small onion; chopped
1 garlic clove; chopped
1 (14 ounce) can whole peeled tomatoes
1 cup white wine
1 small head escarole; chopped
1/2 pound of homemade or store bought pasta of choice
Directions:
Bring the beans, carrots, celery, garlic, parsley, rosemary, bay leaves, and red pepper flakes with two quarts of water to a boil. Reduce heat. Cover and simmer for an 1 1/2 hours until beans are tender. Remove from heat and season with salt and pepper. Discard vegetables and herbs. Set aside.
Meanwhile, heat a 1/4 cup of olive oil over medium heat. Add the onion and chopped garlic and cook for 10 minutes. Add the tomatoes, crushing them with a fork. Cook over medium-high heat until all the liquid has reduced for about 10 minutes. Add the wine. Bring to a boil and cook until evaporated, about 5 minutes. Add the beans and their liquid, and cook for another 10 minutes. Add the escarole and cook until wilted, about 3 minutes.
Meanwhile cook the pasta in salted water until al dente. Add to the soup. Serve drizzled with olive oil and sprinkled with parmesan and red pepper flakes.
