Pasta e Fagioli with Escarole
INGREDIENTS
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1 1/2 cups dried cannellini (white kidney) beans, soaked overnight
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1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving
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2 medium carrots, scrubbed, halved crosswise
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2 celery stalks, halved crosswise
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1 head of garlic, halved crosswise; plus 2 cloves, chopped
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6 sprigs parsley
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1 sprig rosemary
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2 bay leaves
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2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes, plus more crushed for serving
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Kosher salt, freshly ground pepper
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3 tablespoons olive oil, plus more
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1 large onion, chopped
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1 14.5-ounce can whole peeled tomatoes
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3/4 cup dry white wine
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3 ounces dried lasagna or other flat pasta, broken into 1–1 1/2-inch pieces
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1/2 small head of escarole, leaves torn into 2-inch pieces
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