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 ...

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 ...

[feast_advanced_jump_to] Pasta e Fagioli, the classic Italian soup, is all about the art of simple cooking. At its core, it is cooked white beans, and the bean liquid is used to cook pasta.

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.

We're talking a complete meal in a bowl that feels like an edible hug. Tortellini and white beans. Chicken meatballs and orzo ...

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.

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 ...

Tortellini and white beans. Chicken meatballs and orzo. Beefy pasta e fagioli. Velvety avglemono enhanced with ditalini. Spicy tomato flecked with tiny pastina. Don't make us pick a favorite.