Hi, i realize this is a little late in replying to your message but here is a nice site for some long ago recipes.
https://www.whatscookinitalianstylecuisine.com/2010/02/escarole-bean-with-crusty-italian-bread.html
We always just used Cannellini Beans onions,and any small pasta[ditalini pasta]
saute onion in until softened ,use 3 cans beans [i only drain top of can liquid]
add 3 cans of water salt and pepper to taste and let it cook down some.
i use 1/4 box of pasta cook it till its chewy save some pasta water just in case
u need it for your beans.
As I said in my prior post my mom used kidney beans but I would probably like it more with cannellini beans. I use cannellini beans when I make minestrone or great northern beans if the store doesn't have them.
My mom also cooked the Ditalini pasta in the soup so the pasta absorbs the broth as it cooks. The problem with cooking the pasta that way is if you have leftovers the pasta will continue to absorb the broth. When I make soup, more than I can eat at one time, I cook the pasta separately and portion out what I'm going to eat into a smaller pot and add 1/2 cooked pasta to let it finish cooking.
Edited by
Smartazzjohn
on Fri 03/29/19 08:54 AM