New York Fire Station Pasta e Fagioli

Daune (pronounced "Dawn") Browne


I think firemen are some of the best cooks. This recipe feeds 10 to 12 big appetites, but portions can be frozen for when you want a nice portion of comfort. I'm an empty-nester, am originally from New York State and will always looks for great comfort food from our wonderful friends the Firemen, who many times have to leave THEIR comfort food when they're called to duty. A big thanks to them.

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45 Min


1 Hr 30 Min


Stove Top


4 clove
garlic, minced
1 c
olive oil
onions, coarsely chopped
2 can(s)
cannellini beans (19-oz ea.)
salt & pepper, to taste
dried oregano, basil, and parsley, to taste
hot pepper sauce, to taste
8 c
canned chicken broth
head cabbage
head escarole, rinsed and trimmed
1 can(s)
red kidney beans, undrained (i use pinto beans instead)
1 can(s)
chickpeas, undrained
1 lb
elbow macaroni or small shell pasta (i use less & only use the amount i want in smaller portion sizes that were frozen)
grated parmesan cheese

Directions Step-By-Step

In a large pot, brown the garlic in the olive oil. When the garlic is browned, add the onions, 1 can of the cannellini beans, salt and pepper, oregano, basil, arsle, and a little hot sauce. Saute over low-medium heat approximately 10 minutes.
In separate pot, bring the chicken broth to a boil. Have the cabbage & escarole cut up into bite-sized pieces and put them in the pot with the onions and beans.
Immediately pour in the boiling chicken broth. Cover until the cabbage and escarole shrink down into the liquid. Simmer on low-medium heat for approximately 45 minutes.
Add the remaining beans with their liquid, and cook approximately another 30 minutes.
Cook the pasta & add to the pot with the beans & vegetables. Serve with grated cheese and hot sauce, if desired.

About this Recipe

Course/Dish: Pasta, Vegetables, Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian