Tuesday, May 17, 2016

Pasta e Fagioli with Escarole

The original recipe for tonight's dinner was called Vegetarian Pasta e Fagioli with Escarole. Well, I added a sliced Hot Dog and a Georgia Hot. The Georgia Hot added just enough heat. Could we have a new favorite Pasta e Fagioli recipe?

This is my version of the Bon Appetit, Vegetarian Pasta e Fagioli with Escarole-

3 tbsp. olive oil
2 medium carrots, chopped
1 large onion, chopped
1 14.5-ounce can whole peeled tomatoes
1¾ cup dry white wine
1 14.5-ounce can cannellini (white kidney) beans, rinsed and drained
1 Hot Dog, sliced
1 Georgia Hot, sliced
13 ounces dried lasagna or other flat pasta, broken into 1–1½-inch pieces
1 ½ small head of escarole, leaves torn into 2-inch pieces
Kosher salt, freshly ground pepper


Heat 3 Tbsp. oil in a large pot over medium. Cook onion and carrots, 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 drained beans; cook until flavors meld, 12–15 minutes. Add the sliced Hot Dog and the Georgia Hot. 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.

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