Pasta e Fagioli

Pasta e fagioli, often called "pasta fazool" in American Italian dialects, is a hearty Italian soup or stew built from pasta and beans. Its origins lie in *cucina povera* (peasant cooking), where inexpensive, shelf-stable ingredients were combined to create a filling meal. The dish varies widely by region: in the north, it may be thicker and include pancetta or lard; in the south, it is often brothy with olive oil and tomatoes.

Key ingredients include borlotti or cannellini beans, small pasta like ditalini or tubetti, garlic, rosemary, and often a pork-based stock. A great version is defined by texture—the beans should be creamy but intact, and the pasta perfectly al dente. The soup is typically finished with a drizzle of extra-virgin olive oil and grated Parmigiano-Reggiano or pecorino.

In Rome, a notable rendition is served at Mercato Tuscolano III, where, according to ReTubeIt creator Pratt, the dish embodies the market’s rustic, no-frills spirit. Regional variations include the Venetian *pasta e fasioi*, which may add a touch of tomato and celery, and the Neapolitan version, often enriched with a soffritto of onion, carrot, and celery. In the United States, the dish was popularized by Italian immigrants and became a staple in red-sauce joints, sometimes made with ground beef or sausage. Whether served as a thick stew or a brothy soup, pasta e fagioli remains a testament to the art of making much from little.