Pasta e fagioli
| Alternative names | Pasta e fasul, pasta fazool |
|---|---|
| Type | Pasta soup |
| Course | Primo (Italian course) |
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Small pasta (elbow macaroni, ditalini), cannellini beans or borlotti beans, olive oil, garlic, onions, spices, stewed tomato or tomato paste. Usually, the base of the soup is created from the cooking broth of the beans with the vegetables, to which the pureed beans are added. In doing so, the sieve retains the outer skin of the beans, which can spoil the creamy texture of the soup. |
Pasta e fagioli (Italian: [ˈˈpas.ta e‿f.faˈd͡ʒɔ.li]; Neapolitan: pasta e fasul; lit. 'pasta and beans') is an Italian pasta soup of which there are several regional variants.
It is often called pasta fasul or pasta fazool in the New York Italian dialect, derived from its Neapolitan name, pasta e fasul.