1400 700 46fb 3d07 vegan good luck pasta with black eyed peas and escarole hero

Good-Luck Pasta and Beans

with Escarole

dinner

Italian Dinner Soup Appetizer Pasta Root Vegetables Leafy Greens Soy-Free Nut-Free Comfort Foods Winter Recipes
SERVINGS
2 2
PREP & COOK TIME
45 min
CALORIES
442
FAT
15g
CARBOHYDRATES
63g
PROTEIN
17g

MAIN INGREDIENTS

  1. 1 onion
  2. 6 ounces carrots
  3. 1 stalk celery
  4. 1 clove garlic
  5. 2 tablespoons extra-virgin olive oil*
  6. Salt*
  7. 1 can chopped tomatoes
  8. 1 1/2 cups black eyed peas
  9. 1 bay leaf
  10. 1/2 pound escarole
  11. 2 ounces rotelle
  12. Pepper*
  13. *not included

INSTRUCTIONS

1

Trim, peel, and chop the onion. Rinse the carrots and celery. Trim and peel the carrots, and slice crosswise into 1/2-inch thick coins. Trim the celery and cut it crosswise into 1/2-inch thick slices. Chop the garlic.

2

Put 1 tablespoon olive oil in a large pot over medium heat. When it’s hot, add the onion, carrots, and celery and a pinch of salt and cook, stirring occasionally until the vegetables begin to soften, 5 to 7 minutes.

3

Add the garlic, and cook, stirring, until fragrant, about 1 minute. Add the tomatoes, beans and bay leaf with 3 cups water. Bring to a boil, then lower the heat so the mixture bubbles steadily. Cook, stirring occasionally, until the tomatoes start to break down 10 to 15 minutes.

4

Rinse and dry the escarole and tear or cut the leaves into bite-size pieces. When the tomatoes are ready, remove the bay leaves and add the greens and pasta. Return the liquid to a steady bubble; cook, stirring occasionally and adding water, 1/4 cup at a time, if the mixture starts to look dry.

5

Start checking the pasta after 7 minutes. The stew is ready when the pasta is just tender and the escarole has softened. Taste and adjust the seasoning. Divide the stew between 2 bowls and drizzle with the remaining 1 tablespoon olive oil.