Home cookin'.
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 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.
