The flavor of this pasta fagioli is so haunting and the texture so voluptuous that you’ll wonder how such modest ingredients could conspire to create something so indulgent. And what makes it successful as a make-ahead main is that the pasta is cooked separately. I make vats of the bean soup ahead, then each time I reheat a portion, I boil up a fresh batch of dried pasta so the al dente texture balances the creaminess of the soup.—Kemp M. Minifie
- keywords
- freezer-friendly
- soup
- poultry
- vegetarian
- rice
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