“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.” - by Michal Londino
Ingredients
Adjust Servings
Original recipe yields 6 servings
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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 554 cal
- 28%
- Fat
- 8.7 g
- 13%
- Carbs
- 98.1 g
- 32%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"This was a delicious and healthy meal. I did not add the extra pasta water but did add freshly grated parmesan cheese...." See more"
VTIFF
"We love this recipe, it tastes great and is nutritious and healthy to boot, how can you beat that?..." See more"
SUNDROPFAIRY
"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..." See more 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. "
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