2headsescarolerinsed and chopped into ½-inch pieces, about 2 pounds
215 ouncecanned white cannellini beansdrained not rinsed
8ouncesorecchietteor other short pasta
¼-½cupgrated Pecorino Romano or Parmigiano Reggiano cheese.optional, according to taste
To Garnish:
grated cheeseoptional
drizzle extra virgin olive oiloptional
Instructions
Heat 3 tablespoons of extra virgin olive oil in a Dutch oven or large skillet over medium heat.
Add the diced onion, a pinch or two of chili flakes, Kosher salt, and black pepper, and cook until softened about 5 to 7 minutes.
Stir in the sliced celery ribs and the minced garlic cloves. Cook for 1-2 minutes or until the garlic becomes fragrant.
Add ½ cup of vegetable broth and simmer. Then lower the heat to medium-low, add the chopped escarole (2 pounds), cover, and cook, stirring occasionally, for approximately 7-10 minutes until the escarole is wilted and tender.
Remove the cover, add the drained but unrinsed cannellini beans and cook for an additional 7-10 minutes while leaving the pot uncovered. It is worth noting that if you use canned beans without salt, you can add as much canning liquid as you prefer to achieve your desired "brothiness."
While the cannellini beans are cooking, add about half a pound of orecchiette, or your favorite short pasta, to a large pot of salted boiling water and cook according to the package instructions minus 2 minutes. The pasta should almost be at the “al dente” stage. This means there is still a little resistance when chewing it as we will finish cooking it with the escarole and beans.
Reserve 2-3 cups of the pasta water before draining it.
Add the cooked, drained pasta to the escarole and beans. Stir to combine. Add the reserved pasta water if too dry.
Turn off the heat and stir in ½ cup of freshly grated Parmesan or Pecorino Romano cheese.
Taste and adjust seasonings.
Serve with a slice of Italian crusty bread. Garnish with freshly grated cheese, a drizzle of olive oil, or a squirt of lemon juice.
Video
Notes
Cook pasta al dente: A perfect texture is key to a fantastic pasta dish. Cook the pasta until it's almost al dente, meaning it's cooked but still firm to the bite, before combining it with the white beans and escarole. Overcooking the pasta can produce a mushy texture, spoiling the overall experience.Save pasta water: Reserve 2-3 cups of pasta water before draining the cooked pasta. This starchy water serves as a secret ingredient to create a light and flavorful sauce that beautifully binds all the ingredients together.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.