We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
It's a southern Italian bean soup/stew. Real, non-Americanized Italian peasant food. If you are from around Napoli, it's pronounced something like "fazool." Otherwise, "fajole." Fagiole are la Carne dei Poveri. (No, I am not a paisan but I married into a half of one.)
I see recipes online which include meat, but Pasta Fagioli is best made with meat broth (chicken or beef), and properly has no meat in it. When it was a meatless Friday meal, of course veg. broth. Why did the RC's get rid of meatless Fridays anyway?
This recipe about gets the basic version, but I use canned cannelini (white) beans for convenience - stupid not to - (no chef, unless cooking for hundreds, would waste time with dried beans), and chicken or beef broth instead of vegetable broth. I am not enough of one of the poveri not to have meat broth around.
Another recipe includes tomato sauce. I've never had a Pasta Fagiole with tomato in it other than a tablespoon or two of tomato paste, and believe it ought to be without the tomato. It's meant to be pleasantly bland, cheap, and filling. If I make it, no tomato but I'll add some hot pepper flakes to give it a little zip.
Any small pasta works in it, but I like to use the small shell pasta. Serve with a plate of simple crostini, eg with oil and garlic and maybe some herbs on them. You can put some shaved parmesan on top of your soup if you want.
The thing with Italian cooking is that you make it your own way, and never follow a recipe after the first time.
No, my Mom never made this or ever heard of this, but my wife's Grandma made it to please her husband who required it weekly to feed his Neapolitan soul. Mrs. BD kindly claims my version is better than her nonna's.
My first wife was born in Italy, though raised in America, and her mother was Old Country to her very core. Neopolitans; Mama made a pasta fazool fit for the angels. In fact that's one of my few happy memories of that relationship...
My wife is 1/2 Italian although with her mother being orphaned at a young age, the traditional cooking is suspect. In her case, she makes Pasta Fagioli to eat on Fridays during Lent. If this is a broader tradition, it may explain this recipe using vegetable broth vs meat broths. BTW, my wife's recipe also uses tomato sauce.
Formerly known as Skeptic
100% italian. Both grandmothers made it with ditalini in a chicken broth, maybe with chopped celery. or a bit of onion and just enough liquid to make it a stew. Tomatoes are great but NEVER in fazool. Yes to pepper and fromaggio. Once you get the beans softened right you can move to that other eyetalian soul food: beans and greens!