Name: Pasta e Fagioli With Escarole
Yield: 4 Servings
Ingredients: 1½ cups dried cannellini (white kidney) beans, soaked overnight; 1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving; 2 medium carrots, scrubbed, halved crosswise; 2 celery stalks, halved crosswise; 1 head of garlic, halved crosswise; plus 2 cloves, chopped; 6 sprigs parsley; 1 sprig rosemary; 2 bay leaves; 2 dried chiles de árbol or ½ teaspoon crushed red pepper flakes, plus more crushed for serving; Kosher salt, freshly ground pepper; 3 tablespoons olive oil, plus more; 1 large onion, chopped; 1 14.5-ounce can whole peeled tomatoes; ¾ cup dry white wine; 3 ounces dried lasagna or other flat pasta, broken into 1–1½-inch pieces; ½ small head of escarole, leaves torn into 2-inch pieces

Image may contain Bowl Dish Food Meal Plant Soup Bowl Stew Produce Soup and Vegetable

Gentl & Hyers

Parmesan rind and a kitchen sink’s worth of aromatics give heady flavor to this classic pasta fagioli recipe with beans and pasta.

Recipe notes