Rating: 4.25 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta in a large pot of boiling water until done, approximately 8 to 10 minutes. Drain pasta, but reserve water for later use.

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  • 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 Facts

554 calories; protein 22.7g; carbohydrates 98.1g; fat 8.7g; sodium 423.3mg. Full Nutrition
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Reviews (15)

Most helpful positive review

Rating: 5 stars
08/17/2004
This was a delicious and healthy meal. I did not add the extra pasta water but did add freshly grated parmesan cheese. Read More
(15)

Most helpful critical review

Rating: 2 stars
06/01/2012
This was totally bland for us and we are not the types to overly salt/spice. It wasn't the worst thing I've tried but my husband & I basically rock-paper-scissors-ed it to see who would eat it for leftovers.;-) Read More
(2)
12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/17/2004
This was a delicious and healthy meal. I did not add the extra pasta water but did add freshly grated parmesan cheese. Read More
(15)
Rating: 5 stars
11/06/2003
We love this recipe, it tastes great and is nutritious and healthy to boot, how can you beat that? Read More
(12)
Rating: 4 stars
05/12/2008
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 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. Read More
(9)
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Rating: 5 stars
02/08/2007
This turned out nicely! I could not get escarole at the grocery so I used kale - it worked well. I chopped it up small. My husband is a vegan - I am always looking for yummy recipes for him! A Read More
(5)
Rating: 2 stars
05/31/2012
This was totally bland for us and we are not the types to overly salt/spice. It wasn't the worst thing I've tried but my husband & I basically rock-paper-scissors-ed it to see who would eat it for leftovers.;-) Read More
(2)
Rating: 5 stars
08/07/2011
This was a really yummy and healthy tasting meal. We had a bunch of mushrooms to use up so we added extra. We also used an olive tomato sauce regular lettuce and served up the pasta and sauce separately so it was the right amount of everything. We halved the recipe too. It was really great! Read More
(2)
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Rating: 4 stars
03/25/2018
I made a few substitutions based on what I had at the house. I used one can each cannelloni and red kidney beans just to spruce up the color. I jazzed up the spices a bit too adding garlic salt celery salt (in lieu of the regular table salt) & a bit of crushed fennel for the Italian sausage flavor. I used 2 cups vegetable broth in addition to the 1 cup reserved water from pasta. Finally I cooked almost the full pound of pasta but only used about two cups of the cooked pasta in the soup to keep it from soaking up all of my liquid and taking over the dish. Read More
Rating: 5 stars
07/22/2017
really good! i also added some turkey bacon (with the saute in the beginning) and it was awesome to have for lunch for several days. Read More
Rating: 4 stars
10/29/2017
Yummy however I wanted more of a soup and the recipe as written had too much pasta and not enough liquid. I added 2 cups of pasta water and a container of vegetable broth. Read More