Pasta fagioli (or "pasta fazool," as it’s sometimes called) is a traditional Italian soup made with pasta and beans. It’s a staple in many Italian households, thanks to its affordability and ...

1/2 cup water 1 (15 oz) can diced tomatoes 1 tablespoon dried Italian seasoning Salt and freshly ground black pepper 1 cup dry ditalini pasta 1 (15 oz) can dark red kidney beans, drained and rinsed ...

A veggie-forward Italian soup, minestrone — which comes from the Italian word minestra, meaning "soup" — dates back to 2nd century B.C. due to the Romans conquering Italy and bringing tons of ...

Pasta fagioli soup, also known as pasta fazool, is a classic Italian bean soup. It uses beans, vegetables, tomatoes, and small pasta shapes to create a mix of texture and flavors that make you ...

Pasta e Fagioli, which literally means “pasta and beans,” is a warming Italian soup. With all this cool weather and rain, a warm bowl of pasta soup sounds and tastes comforting.

Cover and bring to a boil. Add dry pasta and cook for 7 - 9 minutes, uncovered, or until pasta is al dente and sausage has reached 165 degrees. Remove from heat. Divide soup between 10 bowls.

About 8-10 minutes," he continued. To prevent overcooked pasta, make sure that the soup itself is nearly done and that you're happy with its taste. That way, you can focus on the doneness of the ...

The only rub? 16-bean soup mix is made with dried beans, so you need soak them the night before so you can cook them the next day. It's an easy do-ahead with a lot of payoff, which is very Ina-style.

In a Dutch oven or soup pot, cook the ground beef and onion, breaking the beef into crumbles, until beef is no longer pink; drain. Add the onion, carrots and celery and cook, stirring often, for 5 ...

Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks.