When the weather cools down, there's nothing quite like a warm, comforting bowl of Pasta e Fagioli soup to bring a sense ...

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

[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 ...

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 ...

Place the beans, tomatoes, sausage, carrots, celery, onion, garlic, and Italian seasoning into a greased ... or until carrots are tender. Stir in pasta. Cover and cook on high 20-30 minutes ...

It's not a stretch to say we're in love with this soup. Pasta fazool is New York Italian for pasta e fagioli or pasta and ...

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.

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 ...

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 ...