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. What is the best way to warm up the soup? Reheat this soup over medium heat ...

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.

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 ...