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 ...

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 ...