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 ...

Beans and pasta were what most Italians had on hand, so with a few vegetables from the garden, pasta e fagioli (pasta and beans) was born. It’s basically an Italian bean soup with ditalini pasta ...

Simmer until liquid is reduced by a quarter, about 20 minutes. Meanwhile, place the beans in a medium pot with water, thyme, garlic and 2 tablespoons oil. Simmer over medium heat until warmed ...

The easy Pasta Fagioli recipe takes approximately 30 minutes prep ... chicken broth and cannellini beans and kidney beans.

Lucca's red beans have been talked about since 1780. Not to be confused with borlotti beans, they are characterized by their ...

These tangy beans are perfect over toast or served as part of a traditional English breakfast. Barry Tonkinson is a British chef and recipe developer. A former research and development chef ...

This hearty white bean and ham soup is inspired by a childhood recipe: When Grace Parisi was ... Parisi blends canned beans with aromatic vegetables, thyme, and ham-infused chicken stock until ...

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.