This version of pasta of fagioli is a nice change and so versatile as you can add any boneless cubed meats you prefer for a hearty dish. Beans and pasta is the traditional easy Italian meal ...

Add the beans and cook for 5 minutes. Check seasoning. Cook the pasta to al dente and mix into the sauce with the basil. Spoon into bowls and top with parmesan.

Meanwhile, strain beans, discarding cooking liquid, garlic and thyme. Add beans and pasta to broth and simmer until flavors meld, about 3 minutes. Turn off heat, stir in ½ cup grated Parmesan and ...

Add the pasta to the boiling water and cook until al dente, 10 minutes. Meanwhile, place the potatoes, green beans, and pesto in a large bowl. Drain the pasta and add to the bowl. Mix together ...

Some of the best cold-weather eating, after all, involves beans: cassoulet, minestrone, ribollita, chili, and pasta e fagioli (or pasta fazool, depending on where you’re from). Try this version ...

1 pound dried cannellini beans 5 cloves garlic, peeled 1 sprig fresh sage (or other fresh herb, like rosemary) Extra-virgin olive oil 1 tablespoon kosher salt Prepare beans: Add cannellini to a ...