Pasta e fagioli

File:Pasta e fagioli cannellini.jpg

A bowl of pasta e fagioli with cannellini beans

Pasta e fagioli (pronounced [_pasta e fa_d___li]), meaning "pasta and beans", is a traditional Italian soup. It is often referred to as "pasta fazool" in the United States, derived from its Neapolitan name, pasta e fasule.

Ingredients

The main ingredients of pasta e fagioli are pasta and beans. The type of pasta used can vary, but small shapes such as ditalini or elbow macaroni are common. The beans are typically cannellini or borlotti beans.

Other ingredients often include:

• Olive oil
• Garlic
• Onion
• Tomato
• Herbs such as oregano, basil, and parsley
• Vegetable broth or chicken broth
• Parmesan cheese

Preparation

The preparation of pasta e fagioli can vary by region and personal preference. Generally, the process involves:

1. Sautéing garlic and onion in olive oil until fragrant. 2. Adding tomatoes and herbs, cooking until the tomatoes break down. 3. Incorporating the beans and broth, bringing the mixture to a simmer. 4. Adding the pasta and cooking until al dente. 5. Serving with a drizzle of olive oil and a sprinkle of Parmesan cheese.

Variations

Pasta e fagioli has many regional variations throughout Italy. In some regions, the soup is made with a thicker consistency, while in others it is more broth-like. Some versions include pancetta or bacon for added flavor.

Cultural Significance

Pasta e fagioli is a staple of Italian cuisine, known for its simplicity and nutritional value. It is a dish that embodies the concept of "cucina povera", or "poor kitchen", which emphasizes the use of inexpensive and readily available ingredients.

Related Pages

• Italian cuisine
• Soup
• Mediterranean diet