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

This copycat recipe perfectly captures the essence of Olive Garden’s pasta e fagioli. The key is the combination of flavorful ...

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 ...

Each of these delicious soup recipes are highly rated and packed with seasonal veggies like squash, root vegetables and leafy ...

This pasta fagioli recipe makes a very large amount of soup ... Thaw the soup in the fridge overnight before reheating it.

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 ...

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 ... If you know you won't eat the whole pot the day you make ...

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. Gradually stir in grated parmesan until melted. Turn the slow cooker off.