Get ready to warm up with Susan Waxman’s comforting plant-based pasta fagioli. This hearty Italian-inspired dish, featuring tender white beans, escarole, and perfectly cooked pasta in a flavorful broth, is the perfect way to shake off the winter chill. It’s a meal that will nourish both vegans and omnivores alike!
Pasta Fagioli
As I sit at my computer, I wonder, what should I write about? It’s cold outside, I’m not as active, and I don’t feel as creatively inspired. Maybe that’s exactly how it’s supposed to be. Winter is a quieter season—a time to be still and reflective. After the chaos of the holidays, I welcome the calm, gathering my energy to burst forth in the spring.
In the meantime, here’s a warming variation on pasta fagioli to help shake off that post-holiday daze. This thick and filling stew is not only comforting but also a great way to make use of leftover pasta.
Pasta Fagioli Recipe (Serves 4)
Ingredients
- 1.5–2 cups diced onions (feel free to add more for a sweeter taste)
- 1 clove garlic, peeled and thinly sliced
- 2 cups escarole, chopped into 1” by 1” pieces
- 1 cup pre-cooked white beans (I used canned Eden brand cannellini beans)
- 2 cups leftover pasta, cut into 1/2-inch pieces (I like to use fusilli. If using fresh pasta, cook it very al dente.)
- 5–6 cups water
- 2–4 tablespoons olive oil
- Sea salt
- Black pepper (optional)
- Red pepper flakes (optional, but they really bring the flavor to life)
For variation, try adding some fried sourdough bread crumbs for an even richer dish.
Preparation
- Gently heat 2 tablespoons of olive oil in a soup pot over low heat.
- Add the onions and begin to sauté.
- Add about 1/2 cup of water to the pot, then add the garlic and a pinch of sea salt.
- Add a shake or two of red pepper flakes (be careful, these can be hot!).
- Continue to sauté the onions until they become translucent, adding additional water as needed to prevent sticking.
- Add the white beans and about 5 cups of water to the pot.
- Stir in 2 teaspoons of sea salt.
- Increase the heat and bring the mixture to a gentle boil. Once bubbling, cover the pot, place a flame deflector underneath, and let simmer on low for about 7 minutes.
- Remove the lid, add the chopped escarole, and cook uncovered for 5 minutes.
- Finally, add the pasta, a drizzle of olive oil, and a generous crack of black pepper. If using the bread crumb variation, add them at this stage. Let cook for another minute or two.
I love serving this hearty soup alongside lighter grain dishes, such as polenta, couscous salad, or brown rice. To complete the meal, don’t forget a light vegetable side dish!
Enjoy the warmth of winter and the magic of a good meal.
– Susan Waxman
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