White pasta fagioli

I don’t know about you but I’m still seeking out comfort foods, especially soup. On a rainy, dreary April day this white pasta fagioli is just what you need! It’s nice to make a big pot and have it ready to heat up for lunch during the week, it’s so comforting and I know we […]

Pasta fagioli with cannellini beans, ditalini pasta, pancetta, garlic and tomato topped with Parmigiano Reggiano and extra virgin olive oil.

This white pasta fagioli is a delicious authentic Italian recipe. It is a heart-warming soup that is very simple to make....it will be on your table in under an hour. It doesn't get any better than that.

Pasta e Fagioli is pure comfort food ...this soupy pasta and beans satisfies all your hunger pangs and not only is it delicious, it is economical too....you can feed the whole neighborhood for pennies!! And did I mention that is is so yummy you'll be tempted to eat it for breakfast, lunch and dinner...not kidding! It is best when made with a small pasta shape. I made it today with a tubular pasta called ditalini however, if you can't find it, use a small shell or bow tie pasta. Mangia…

Who is a fan of the pasta e fagioli at Olive Garden? It's my husband's favorite so I decided to take a stab at it and create a bowl that is even better. I looked at traditional recipes as well as some other copy-cat recipes and came up with the most flavorful bowl of pasta e fagioli.You will love the vibrant flavors of this soup. The mix of fresh sage and rosemary add a robustness to the earthy white beans that will make your tastebuds dance. You can use dried sage and rosemary (1 Tbsp…

This Southern Italian Pasta e Fagioli Recipe has been passed down through the generations and has always been a family favorite! This is a Traditional Authentic Southern Italian Pasta e Fagioli Recipe made with white beans, celery, diced tomatoes, garlic, and pasta.

Tuscan White Bean Soup is a hearty Italian soup made with simple ingredients like celery, cannellini beans, Ditalini pasta and chicken broth.

Adapted from Stonewall Kitchen Favorites by Jonathan King, Jim Stott and Kathy Gunst This soup can be stored in an airtight container in the refrigerator for up to three days. Or can be stored in the freezer for up to two months.

This is my go-to dish at a local restaurant and so I was inspired to make a recipe similar to their dish. Overall I think it is pretty close!