2(14-ounce) cans white cannellini beans, drained and rinsed
1(14-ounce) canchopped fire-roasted tomatoes with the juice
½teaspoonred pepper flakes
1small head of escaroletorn into 2-inch pieces
Freshly ground black pepperto taste
Grated Parmesan cheesefor serving
Bring a large pot of heavily salted water to a boil. Add the fusilli, reduce the heat, and simmer for 9-11 minutes. Drain the pasta then rinse with cold water. Set aside.
In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and carrots and cook for 5 minutes, stirring occasionally. Add the garlic and cook for another 30 seconds. Add the chicken stock, Parmesan rind (if using), beans, tomatoes and their juice, bay leaves, and red pepper flakes. Bring to a boil then reduce the heat and simmer for 20 minutes. Add the cooked pasta and the escarole and simmer for another 2-3 minutes or until the pasta is heated through and the escarole is wilted. Remove the Parmesan rind and bay leaves and discard. Season to taste with salt and pepper.
Serve in large bowls with a drizzle of olive oil and a grating of Parmesan cheese.