Recipe 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."
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1 medium head
escarole - rinsed and quartered
salt and pepper to taste
2 (15 ounce) cans
This was a delicious and healthy meal. I did not add the extra pasta water but did add freshly grated parmesan cheese.
This was totally bland for us, and we are not the types to overly salt/spice. It wasn't the worst thing I've tried, but my husband & I basically rock-paper-scissors-ed it to see who would eat it for leftovers. ;-)
We love this recipe, it tastes great and is nutritious and healthy to boot, how can you beat that?
I made this recipe for work and had to quadruple it for the size of the group I had. I only used 6 cans of cannellini beans and 2 pounds of pasta, but it was way too much pasta in my opinion, it took over and that was all you could see and taste. Next time, I'll only use 1/4 pound for the recipe as written or 1 pound for the quadrupled amount. Since the cannellini beans are the same color as the pasta, I may use red kidney beans next time for a nice contrast. Or stick with the cannellini and use spinach pasta instead. Everyone loved the taste, but agreed that it was too much pasta.
This turned out nicely! I could not get escarole at the grocery so I used kale - it worked well. I chopped it up small. My husband is a vegan - I am always looking for yummy recipes for him! A+
This was a really yummy and healthy tasting meal. We had a bunch of mushrooms to use up, so we added extra. We also used an olive tomato sauce, regular lettuce and served up the pasta and sauce separately, so it was the right amount of everything. We halved the recipe too. It was really great!
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta e Fagioli III
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 78
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