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

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

Nonna’s Pasta Fagioli is more than just a soup; it’s a warm embrace in a bowl, carrying all the richness of Italian tr ...

Add the stock, pasta, beans, bay leaves and peas (if using ... To serve, spoon the pasta e fagioli into four serving bowls. Spoon over the parmesan and tomato mixture. Season, to taste, with ...

While beans often get a bad rap because it's easy to forget to soak them overnight, they are economical and taste delicious in recipes like starchy pasta e fagioli and Tuscan stew. The touch of ...

Add the beans and cook for 5 minutes. Check seasoning. Cook the pasta to al dente and mix into the sauce with the basil. Spoon into bowls and top with parmesan.

1 pound dried cannellini beans 5 cloves garlic, peeled 1 sprig fresh sage (or other fresh herb, like rosemary) Extra-virgin olive oil 1 tablespoon kosher salt Prepare beans: Add cannellini to a ...

Tortellini and white beans. Chicken meatballs and orzo. Beefy pasta e fagioli. Velvety avglemono enhanced with ditalini ...

Meanwhile, strain beans, discarding cooking liquid, garlic and thyme. Add beans and pasta to broth and simmer until flavors meld, about 3 minutes. Turn off heat, stir in ½ cup grated Parmesan and ...

Place the beans, tomatoes, sausage ... or until carrots are tender. Stir in pasta. Cover and cook on high 20-30 minutes longer or until pasta is al dente. Reduce heat to low or set on warm.