[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.

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

When it comes to making pasta e fagioli (an Italian pasta and bean soup) in particular, feel free to embrace shortcuts. Between the two main ingredients, broth, spices, and canned tomatoes (or tomato ...

Add the pasta to the boiling water and cook until al dente, 10 minutes. Meanwhile, place the potatoes, green beans, and pesto in a large bowl. Drain the pasta and add to the bowl. Mix together ...

Add the stock, pasta, beans, bay leaves and peas (if using), then bring the mixture to the boil. Return the mixture to a simmer and continue to simmer, covered, for 20-25 minutes, or until the ...

Pasta fazool is New York Italian for pasta e fagioli or pasta and bean soup. This version, which can be prepared on the stovetop in less than an hour or in a slow cooker so the aroma fills your ...

It follows the same lines as my summer batch, with pasta, vegetables, beans and cheese in an olive oil vinaigrette, but it centers on autumnal produce, with cubes of roasted butternut squash and ...

but any short pasta shape will do), fresh summer tomatoes, whatever other seasonal vegetables I have on hand, a can of white beans or chickpeas, and bites of mozzarella and/or parmesan cheese tossed ...