White beans take two.
A few of you were interested in other recipes to make with the white beans I added to the escarole soup. Here’s my take on this hearty family favorite….enjoy!
Pasta e Fagioli Serves 6-8
3 slices of something porky – (bacon, Canadian bacon, pancetta)
3 cloves garlic – chopped
1 TBL. Olive oil
½ tsp. crushed red pepper flakes
1 large Yukon gold potato, diced
1 quart of chicken stock/broth
1 28 oz. can of whole peeled tomatoes – mashed
2 sprigs of fresh thyme or ½ tsp. dried
1 pound of medium pasta – (chiocciole, shells, cellentani, elbows…)cooked until just tender and drained
2 cup cooked or canned cannellini beans
3 TBL. fresh basil, chopped
½ cup grated Parmesan or Pecorino Romano cheese
Salt and pepper to taste
Heat olive oil on medium high heat. Add pork, garlic and red pepper flakes, sauté for 3-4 minutes until pork is cooked or heated through. Add potato, stock, tomatoes and thyme. Partially cover and simmer for 20 minutes until potato is cooked. Add pasta and beans, simmer for 5 minutes. Drizzle with good olive oil (optional) and add basil. Top each serving with cheese. Serve with a fresh green salad.
By Rose Hattabaugh