Pasta E Fagioli with Escarole

epicurious.com

Gayle Costner

Moderator at Instant Pot 101 for Beginners. Love reading cookbooks and discovering new recipes to try.

1 ½ cups dried cannellini (white kidney) beans, soaked overnight

1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving

2 medium carrots, scrubbed, halved crosswise

2 stalks celery, halved crosswise

1 head garlic, halved crosswise; plus 2 cloves, chopped

6 sprigs parsley

1 sprig rosemary

2 bay leaves

2 dried chiles de árbol or ½ teaspoon crushed red pepper flakes, plus more crushed for serving

Kosher salt, freshly ground pepper

3 tablespoons olive oil, plus more

1 large onion, chopped

1 (14.5-ounce) can whole peeled tomatoes

¾ cup dry white wine

3 ounces dried lasagna or other flat pasta, broken into 1 to 1 ½-inch pieces

½ small head escarole, leaves torn into 2-inch pieces

Directions at epicurious.com

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