Few Brooklyn spots fully deliver a perfect bowl of cacio e pepe, despite the dish’s popularity in recent years. But on a ...

Pasta e Fagioli, meaning “pasta and beans,” is a timeless Italian soup that delivers hearty comfort with every spoonful. Once a humble peasant dish, this rustic recipe is now a cozy favorite ...

How to Make Ina Garten's 16 Bean Pasta e Fagioli You can find a full list of ingredients and how to make the soup on Food Network's site, but you'll need the 16-bean soup mix, "good" olive oil ...

This recipe has a classic example of that with the 16-bean soup mix Ina uses in her pasta e fagioli. The melange of many beans is a great way to bring color, texture and flavor to this classic ...

You can find a full list of ingredients and how to make the soup on Food Network's site, but you'll need the 16-bean soup mix, "good" olive oil, pancetta, onion, minced garlic, crushed red pepper ...

Stir in the pasta and simmer over moderate heat, stirring occasionally, until the pasta is al dente, about 10 minutes. Stir in the beans and simmer for 5 minutes more.

Pasta e Fagioli -1 tbsp olive oil -1/4 cup Parma Prosciutto (or pancetta) diced -1 onion -1 carrot -1 stalk celery -2 bay leaves -4 cups chicken stock -1 can crushed San Marzano tomatoes -Kosher salt ...

Add dry pasta. Cook and stir for 2 minutes. Stir in tomato paste until evenly distributed. Add 3 cups of broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and ...