While a minestrone is a bit more flexible, to make pasta e fagioli, you absolutely must use white beans. Cannellini is ...

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 ...

For a true Pasta e Fagioli, use 2 cups of dry pasta. The result will be more like a stew and much thicker.

Pépin's version uses cannellini beans. “Whether you call it pasta fagioli, pasta e fagioli or pasta fasul, pasta fazool, the name translates to “pasta and beans.” This is a rustic ...

Pasta e fagioli translates to "pasta and beans" and ... common types of beans used in Italian cooking, characterized by a white color, large oval shape, and the buttery, creamy texture and flavor ...

Add beans and their liquid; cook until flavors meld, 12–15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15–20 minutes. Add escarole and cook until wilted ...

Add diced celery and chopped onion. Cook until onions are translucent. Add dry pasta. Cook and stir for 2 minutes. Stir in tomato paste until evenly distributed. Add 3 cups of broth. Raise heat to ...