The winning recipe tastes like it was made from scratch.

Cozy up with these satisfying fall soup recipes, featuring at least 6 grams of fiber per serving to help support healthy ...

Like most of De Laurentiis’ recipes, this soup has a decidedly Italian bent. She calls for escarole, a bitter leafy green, in the soup, though it can be substituted for baby spinach (we also love ...

Try these nutritious, soul-warming soup recipes that all start with a can of beans, including black beans and cannellini beans.

Thickened with cannellini beans and cream, this vegetable-packed soup is made irresistible by garlic confit and crispy pancetta. Serve it with grated Pecorino Romano cheese and toasted bread to ...

Break out the can opener—these comforting recipes use canned beans to create meals you’ll make again and again.

This homemade green bean casserole skips the usual canned green beans and cream of mushroom soup in favor of fresh ...

Green bean casserole might be a Thanksgiving tradition, but for some people it’s the least favorite part of the big meal. The culprit may be the classic recipe that relies on canned beans and gloppy ...

Audrey Morgan is a senior editor at Food & Wine with over eight years of experience covering food and drinks. She has held staff positions at Liquor.com and Food Network Magazine, and her work has ...