Classification Soup
Contributor: Carmine SeSanctis

Carmine's Pasta Fagioli
1/2  lb proscutto end or substitute Pancetta (Italian Bacon)  -  cut into small pieces 1/2 " to 3/4" cubes
 1  lb of dry northern white beans or 1 can (16oz) of cannellini beans
1/2  head of garlic (or more)
1  medium size onion
1  large can Italian Tomato Paste
1/2 lb small pasta shells
1 head escarole (washed thoroghly)  cut up roughly into small pieces
1  teaspoon of red pepper flakes
Salt & pepper to taste
Virgin Olive Oil
  • If using dried beans,  rinse well and soak overnight in a large pot of slightly salted cold water.  They will be ready to use the next day
  • .In a large pot, cover the bottom with the olive oil
  • Saute garlic, onion, along with the proscutto.  Cook until the onions and garlic are golden brown.  (Proscutto is already cooked)
  • Add drained beans
  • Add tomato paste and enough water to cover the beans plus an inch higher.  You will add more water as it cooks.
  • Add salt & hot pepper to taste
  • Cook until beans are tender
  • When almost done,  add the escarole to beans and cook for another 15 to 20 minutes.  The Escarole will almost dissapear in the pot.  
    You cannot overcook (you may have to add some water as it cooks)
  • In another large pot, cook the pasta until al dente
  • Add together in bowls,  serve hot with some nice crusty Italian Bread and some red wine


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