/ck/ - Food & Cooking

Thoughts on this chili, /ck/? Turned out bretty good.

I want to make some delicious, comforting pasta e fagioli tomorrow, since it's cold and rainy here. I want it to be more brothy than chunky, though, and most of recipes I've looked at have a shit ton of extra stuff in them and are thick and chunky. Also, most of the recipes call for canned beans, or dried beans that have already been cooked and drained. I want to use dried beans, since that's what I have, but I'm wondering if I can just soak them overnight as per usual, and then cook them in the broth, and add the other ingredients to that instead of the other way around. Anyway, any Italians lurking who can advise me on how to make the best pasta e fagioli that uses dried beans and is brothy and delicious instead of all the thick and chunky Americanized stuff?