Pasta e Fagioli

Pasta e fagioli is a traditional Italian soup featuring borlotti beans (cranberry beans) and small pasta shapes. It is notable for its simple yet deeply flavorful composition, which reflects authentic Italian peasant cuisine. Other key ingredients typically include garlic, onion, tomatoes, and olive oil.

While variations exist across Italy, the dish is most closely associated with central Italy, particularly the regions of Lazio and Campania. In Rome, it is a staple dish often referred to affectionately as "pasta e fagioli." The recipe reflects the traditional Roman style of utilizing inexpensive, locally grown ingredients.

Short pasta shapes like ditalini, tubetti, or elbow macaroni are traditionally used in this bean dish. The small shape of the pasta allows it to fit easily on a spoon alongside the cooked beans. Some regional recipes also use broken pieces of longer pasta, like spaghetti, to utilize leftover scraps.

The consistency of pasta e fagioli can vary widely, ranging from a thick soup to a dense, hearty stew. The thickness is usually controlled by how much the beans are mashed and the amount of broth or pasta water added. It is commonly served as a "primo piatto," or first course, in Italian meals.