[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.

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 ...

Stir the broth, basil, tomatoes and beans in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes, stirring occasionally. Add the pasta and cook until it's tender.

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 ...

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 ...

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 ...