When the weather cools down, there's nothing quite like a warm, comforting bowl of Pasta e Fagioli soup to bring a sense ...

It's soup season and today we're making an Italian classic that's been on one South Philadelphia menu for 125 years!

My father loved adding red pepper flakes to his soups and pasta recipes. This traditional Pasta e fagioli recipe is meant to use simple and basic ingredients without over complicating the dish. Here ...

Fill a third pot with salted water and bring to a boil over high heat. Add pasta; cook until just al dente. Strain and toss with a bit of olive oil. Assemble the soup: Strain broth into a ...

To serve, spoon the pasta e fagioli into four serving bowls. Spoon over the parmesan and tomato mixture. Season, to taste, with freshly ground black pepper. Drizzle a splash of olive oil over each ...

Beefy pasta e fagioli. Velvety avglemono enhanced with ditalini ... This version, adapted from "Pastabilities: The ...