Pasta e Fagioli with Escarole

• Produce

  • 2 Bay leaves
  • 2 Carrots, medium
  • 2 Celery stalks
  • 2 Chiles de arbol, dried
  • 1/2 small head Escarole
  • 1 head Garlic
  • 1 Onion, large
  • 6 sprigs Parsley
  • 1 sprig Rosemary
  • 1 14.5-ounce can Tomatoes, whole

• Pasta & Grains

  • 3 oz Lasagna or other flat pasta, dried

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1 Parmesan rind (about 2 ounces

• Beer, Wine & Liquor

  • 3/4 cup White wine, dry

• Other

  • 1½ cups dried cannellini (white kidney beans, soaked overnight

Found on bonappetit.com

Ingredients

• 1½ 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 celery stalks, halved crosswise
• 1 head of 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 1–1½-inch pieces
• ½ small head of escarole, leaves torn into 2-inch pieces