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!

If you're in the mood for a warm and comforting bowl of soup that brings all the cozy vibes of an Italian kitchen, look ...

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 ... Makes 4 to 6 servings. Note: To halve this recipe use 3 ...

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 ...

Cook the pasta, drain and mix into sauce with some of the cooking water. Add the beans and cook for a minute. Add the parsley and Parmesan and serve.

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.