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 ...
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 ...
Regardless, it was the best dish on the menu. I suppose that’s why, when I saw Stanley Tucci making it recently, I was immediately transported back to that kitchen, where my love of pasta fagioli ...