Phil’s Pasta Fazool With Escarole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 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.
• 3 stir in the garlic, pepper flakes, salt & black pepper and cook, stirring, until the garlic is fragrant, about 1 minute more.
• 4 add the chicken broth, tomatoes and bring to a boil over high heat.
• 5 when the broth reaches a boil, reduce the heat to medium, add half of the beans.
• 6 mash the remaining beans with a fork or wooden spoon and add them to the pot, stirring to distribute.
• 7 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.).
• 8 meanwhile cook the pasta to al dente.
• 9 stir in the cooked pasta just before serving. note that the pasta will absorb a lot of the broth.
• 10 top the dish with grated cheese to taste.
• 11 (it's even better the next day!).