Pasta e Fagioli

We were surprised by a care package direct from Brooklyn today. In addition to assorted cookies and black & whites, we also found fresh Caputo’s Italian bread. Inspired, we enjoy pasta e fagioli (pronounced, of course, pasta faZOOL).
The recipe that we used is almost identical to the one already in our cookbook. The major difference is that we use a quick chicken stock, made from the remnants of the other day’s saffron chicken.
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