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

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 ...

White beans are creamy and delicious, high in both protein and fiber -- why not add them to pasta? Here's a customizable ...

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

The new additions to Amy’s Kitchen’s offerings can be purchased nationwide for $3.99-$4.99 a can. This soup rollout is ...

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.

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 ...

Pasta Fagioli – Amy's developed a fresh, dairy-free take on a classic Italian soup featuring house-made tubetti pasta 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.

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 ...