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Pasta e Fagioli III

SUBMITTED BY: Michal Londino

"This dish is Italian for 'pasta and beans' and is used to describe a thick soup of pasta and red beans. Try serving this with crusty warm bread if desired."

RECIPE RATING:

Read Reviews (4)

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3 tablespoons olive oil
6 cloves garlic, chopped
1 onion, chopped
1/2 cup chopped mushrooms
1 medium head escarole - rinsed and quartered
16 ounces tomato sauce
salt and pepper to taste
1 pinch dried oregano
1 tablespoon white sugar
2 (15 ounce) cans cannellini beans
1 pound ditalini pasta

What to Drink?
	sangiovese
	Negroni Cocktail I

DIRECTIONS

Cook pasta in a large pot of boiling water until done, approximately 8 to 10 minutes. Drain pasta, but reserve water for later use.
In a large skillet over medium heat, warm oil and saute garlic, onion, and mushrooms until soft. Place escarole on top of vegetables in the skillet, and cover until the escarole is wilts. Stir in tomato sauce and beans. Season with oregano and sugar, and salt and pepper to taste. Simmer over low heat for approximately 15 to 20 minutes.
Mix the cooked pasta into the sauce. Mix in 1 cup of the reserved pasta water; stir in more if necessary to achieve desired consistency.

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REVIEWS

Reviewed on nov. 6, 2003 by VTIFF

We love this recipe, it tastes great and is nutritious and healthy to boot, how can you beat that? MORE

Reviewed on aug. 17, 2004 by ANNE51

This was a delicious and healthy meal. I did not add the extra pasta water but did add... MORE

Reviewed on may 12, 2008 by SUNDROPFAIRY

I made this recipe for work and had to quadruple it for the size of the group I had. I only... MORE

Reviewed on feb. 8, 2007 by Jules

This turned out nicely! I could not get escarole at the grocery so I used kale - it worked... MORE