Pasta e Fagioli with Escarole
www.bonappetit.com
www.bonappetit.com
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Ingredienser

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

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