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{{Short description|Traditional Italian soup of pasta and beans}}
{{Short description|Traditional Italian soup of pasta and beans}}
{{Refimprove|date=May 2024}}
{{Italics title}}
{{Italics title}}
{{Infobox food
{{Infobox food
| name = ''Pasta e fagioli''
| name = ''Pasta e fagioli''
| image = File:Pasta e fagioli cannellini.jpg
| image = Pasta e fagioli cannellini.jpg
| image_size =
| image_size =
| caption =
| caption =
| alternate_name = ''Pasta fagioli'', ''pasta fasul'', ''pašta fažol'', pasta fazool''
| alternate_name = ''Pasta e fasule'', pasta fazool
| country = [[Italy]]
| country = [[Italy]]
| region = {{plainlist|
| region = {{plainlist|
Line 19: Line 20:
}}
}}
| creator =
| creator =
| course =
| course = ''[[Italian meal structure#Formal meal structure|Primo]]'' (Italian course)
| type = [[Pasta dish]]
| type = [[Pasta]] [[soup]]
| served =
| served =
| main_ingredient = Small [[pasta]] ([[elbow macaroni]], [[ditalini]]), [[common bean|cannellini beans]] or [[borlotti bean]]s, [[olive oil]], [[garlic]], [[onion]]s, [[spice]]s, stewed [[tomato]] or [[tomato paste]]
| main_ingredient = Small [[pasta]] ([[Macaroni|elbow macaroni]], ''[[ditalini]]''), [[Kidney bean#Classification|cannellini beans]] or [[Cranberry bean|borlotti beans]], [[olive oil]], [[garlic]], [[onion]]s, [[spice]]s, stewed [[tomato]] or [[tomato paste]]
| variations =
| variations =
}}
}}


'''''Pasta e fagioli''''' ({{IPA-it|ˈpasta e ffaˈdʒɔːli|lang}}; {{literally|[[pasta]] and [[beans]]}}) is a traditional [[Italian cuisine|Italian]] [[pasta]] [[soup]] of which there are several regional variants.
'''''Pasta e fagioli''''' ({{IPA|it|ˈpasta e ffaˈdʒɔːli|lang}}; {{literally|[[pasta]] and [[beans]]}}) is an [[Italian cuisine|Italian]] pasta [[soup]] of which there are several regional variants.<ref>{{cite web
|url=https://www.lacucinaitaliana.com/recipe/pasta/pasta-e-fagioli-pasta-and-beans
|title=Pasta e Fagioli (Pasta and Beans)
|date=28 November 2019
|publisher=La Cucina Italiana
|access-date=18 June 2024}}</ref>


It is often called pasta fasul or pasta fazool in the New York Italian dialect, derived from its [[Neapolitan language|Neapolitan]] name, ''pasta e fasule''.<ref>{{cite web |url=http://thefoodtable.com/pasta-e-fagioli-pasta-fazool.html |title=''Pasta e Fagioli'' (''Pasta Fasul'') |last=Tony |first=Morinelli |website=The Food Table |access-date=14 July 2015}}</ref>
It is often called pasta fasul or pasta fazool in the New York Italian dialect, derived from its [[Neapolitan language|Neapolitan]] name, ''pasta e fasule''.<ref>{{cite web |url=http://thefoodtable.com/pasta-e-fagioli-pasta-fazool.html |title=''Pasta e Fagioli'' (''Pasta Fasul'') |last=Tony |first=Morinelli |website=The Food Table |access-date=14 July 2015}}</ref>


==Preparation==
==Preparation==
Recipes for ''pasta e fagioli'' vary, the only true requirement being that beans and pasta are included.<ref>{{cite web |url=http://www.tuscanfoodie.com/2011/11/pasta-e-fagioli-comfort-food-la-italian.html |archive-url=https://web.archive.org/web/20160702101841/http://www.tuscanfoodie.com/2011/11/pasta-e-fagioli-comfort-food-la-italian.html |archive-date=2016-07-02 |title=Pasta e fagioli: comfort food a' la Italian |url-status=dead}}</ref> While the dish varies from region to region, it is most commonly made using [[Phaseolus vulgaris#White beans|cannellini beans]], [[navy beans]], or [[Cranberry bean|borlotti beans]] and a small variety of [[pasta]] such as [[elbow macaroni]] or [[ditalini]].<ref>{{cite book | url=https://books.google.com/books?id=Loygowf0AcYC&pg=PA195 | title=The Complete Idiot's Guide to High-Fiber Cooking | pages=195| isbn=9781440697487 | last1=Scott | first1=Liz | date=2008-12-02 }}</ref> The base typically includes [[olive oil]], [[garlic]], minced [[onion]], [[celery]], [[carrot]]s, and often stewed [[tomato]]es or [[tomato paste]]. Some variations omit tomatoes and instead use a broth base. Preparation may be vegetarian, or contain meat (often [[bacon]], [[ground beef]], or [[pancetta]]) or a meat-based stock.{{citation needed|date=June 2017}}
Recipes for ''pasta e fagioli'' vary, the only true requirement being that beans and pasta are included.<ref>{{cite web |url=http://www.tuscanfoodie.com/2011/11/pasta-e-fagioli-comfort-food-la-italian.html |archive-url=https://web.archive.org/web/20160702101841/http://www.tuscanfoodie.com/2011/11/pasta-e-fagioli-comfort-food-la-italian.html |archive-date=2016-07-02 |title=Pasta e fagioli: comfort food a' la Italian |url-status=dead}}</ref> While the dish varies from region to region, it is most commonly made using [[Kidney bean#Classification|cannellini beans]], [[Navy bean|navy beans]], or [[Cranberry bean|borlotti beans]] and a small variety of [[pasta]], such as [[Macaroni|elbow macaroni]] or ''[[ditalini]]''.<ref>{{cite book | url=https://books.google.com/books?id=Loygowf0AcYC&pg=PA195 | title=The Complete Idiot's Guide to High-Fiber Cooking | pages=195| isbn=9781440697487 | last1=Scott | first1=Liz | date=2008-12-02 | publisher=Penguin }}</ref> The base typically includes [[olive oil]], [[garlic]], minced [[onion]], [[celery]], [[carrot]]s, and often stewed [[tomato]]es or [[tomato paste]]. Some variations omit tomatoes and instead use a broth base. Preparation may be vegetarian, or contain meat (often [[bacon]], [[ground beef]], or [[pancetta]]) or a meat-based stock.{{citation needed|date=June 2017}}


==Variations==
==Variations==
The recipe varies greatly based on the region or town in which it is prepared, depending on available ingredients. The consistency of the dish can vary, with some being [[soup]]y, while others are much thicker. For instance, in [[Bari]] the dish is thicker in consistency and uses mixed pasta shapes. It also uses [[pancetta]] in the base of the sauce. Other varieties call for the beans to be passed through a food mill, giving it a stew-like consistency.{{citation needed|date=June 2017}} ''[[Pasta e ceci]]'', a version replacing the beans with [[chickpeas]], is common in [[Rome]].<ref>{{Cite web|title=Pasta e Ceci (Italian Pasta and Chickpea Stew) Recipe|url=https://cooking.nytimes.com/recipes/1020860-pasta-e-ceci-italian-pasta-and-chickpea-stew|access-date=2021-10-23|website=NYT Cooking|language=en-US}}</ref>
The recipe varies greatly based on the region or town in which it is prepared, depending on available ingredients. The consistency of the dish can vary, with some being [[soup]]y, while others are much thicker. For instance, in [[Bari]] the dish is thicker in consistency and uses mixed pasta shapes. It also uses [[pancetta]] in the base of the sauce. Other varieties call for the beans to be passed through a food mill, giving it a stew-like consistency.{{citation needed|date=June 2017}} ''[[Pasta e ceci]]'', a version replacing the beans with [[chickpea]]s, is common in [[Rome]].<ref>{{Cite web|title=Pasta e Ceci (Italian Pasta and Chickpea Stew) Recipe|url=https://cooking.nytimes.com/recipes/1020860-pasta-e-ceci-italian-pasta-and-chickpea-stew|access-date=2021-10-23|website=NYT Cooking|language=en-US}}</ref>


==In popular culture==
==In popular culture==
"[[Pastafazoola]]", a 1927 [[novelty song]] by [[Van and Schenck]], capitalizes on the Neapolitan pronunciation in the rhyme, "Don't be a fool, eat pasta fazool". The song "[[That's Amore]]", by [[Harry Warren|Warren]] and [[Jack Brooks (lyricist)|Brooks]] (popularized by [[Dean Martin]]), includes the rhyme "When the stars make you drool, just like pasta fazool, that's amore". ''Pasta e fagioli'' was also among Dean Martin's favorite foods.<ref>[https://www.tasteofhome.com/collection/rat-packs-favorite-foods/ The Rat Pack’s Favorite Foods (and Drinks!)] Amanda Tarlton, ''[[Taste of Home]]'' (February 25, 2022)</ref>
"[[Pastafazoola]]", a 1927 [[novelty song]] by [[Van and Schenck]], capitalises on the Neapolitan pronunciation in the rhyme "Don't be a fool, eat pasta fazool."
The song "[[That's Amore]]", by [[Harry Warren|Warren]] and [[Jack Brooks (lyricist)|Brooks]] (popularised by [[Dean Martin]]), includes the rhyme "When the stars make you drool, just like pasta fazool, that's amore." ''Pasta e fagioli'' was also among Dean Martin's and Frank Sinatra's favorite foods.<ref>[https://www.tasteofhome.com/collection/rat-packs-favorite-foods/ The Rat Pack’s Favorite Foods (and Drinks!)] Amanda Tarlton, ''[[Taste of Home]]'' (February 25, 2022)</ref>


==See also==
==See also==
{{Commons category-inline}}
{{Commons category-inline}}
{{Portal|Italy|Food}}
{{Portal|Italy|Food}}
⚫
* [[List of Italian soups]]
* [[List of legume dishes]]
* [[List of pasta]]
* [[List of pasta]]
* [[List of pasta dishes]]
* [[List of pasta dishes]]
⚫
* [[List of legume dishes]]
* [[Minestrone]]
* [[Minestrone]]


Latest revision as of 02:22, 22 December 2024

Pasta e fagioli
Alternative namesPasta e fasule, pasta fazool
TypePasta soup
CoursePrimo (Italian course)
Place of originItaly
Region or state
Main ingredientsSmall pasta (elbow macaroni, ditalini), cannellini beans or borlotti beans, olive oil, garlic, onions, spices, stewed tomato or tomato paste

Pasta e fagioli (Italian: [ˈpasta e ffaˈdʒɔːli]; lit. 'pasta and beans') is an Italian pasta soup of which there are several regional variants.[1]

It is often called pasta fasul or pasta fazool in the New York Italian dialect, derived from its Neapolitan name, pasta e fasule.[2]

Preparation

[edit]

Recipes for pasta e fagioli vary, the only true requirement being that beans and pasta are included.[3] While the dish varies from region to region, it is most commonly made using cannellini beans, navy beans, or borlotti beans and a small variety of pasta, such as elbow macaroni or ditalini.[4] The base typically includes olive oil, garlic, minced onion, celery, carrots, and often stewed tomatoes or tomato paste. Some variations omit tomatoes and instead use a broth base. Preparation may be vegetarian, or contain meat (often bacon, ground beef, or pancetta) or a meat-based stock.[citation needed]

Variations

[edit]

The recipe varies greatly based on the region or town in which it is prepared, depending on available ingredients. The consistency of the dish can vary, with some being soupy, while others are much thicker. For instance, in Bari the dish is thicker in consistency and uses mixed pasta shapes. It also uses pancetta in the base of the sauce. Other varieties call for the beans to be passed through a food mill, giving it a stew-like consistency.[citation needed] Pasta e ceci, a version replacing the beans with chickpeas, is common in Rome.[5]

[edit]

"Pastafazoola", a 1927 novelty song by Van and Schenck, capitalises on the Neapolitan pronunciation in the rhyme "Don't be a fool, eat pasta fazool."

The song "That's Amore", by Warren and Brooks (popularised by Dean Martin), includes the rhyme "When the stars make you drool, just like pasta fazool, that's amore." Pasta e fagioli was also among Dean Martin's and Frank Sinatra's favorite foods.[6]

See also

[edit]

Media related to Pasta e fagioli at Wikimedia Commons

References

[edit]
  1. ^ "Pasta e Fagioli (Pasta and Beans)". La Cucina Italiana. 28 November 2019. Retrieved 18 June 2024.
  2. ^ Tony, Morinelli. "Pasta e Fagioli (Pasta Fasul)". The Food Table. Retrieved 14 July 2015.
  3. ^ "Pasta e fagioli: comfort food a' la Italian". Archived from the original on 2016-07-02.
  4. ^ Scott, Liz (2008-12-02). The Complete Idiot's Guide to High-Fiber Cooking. Penguin. p. 195. ISBN 9781440697487.
  5. ^ "Pasta e Ceci (Italian Pasta and Chickpea Stew) Recipe". NYT Cooking. Retrieved 2021-10-23.
  6. ^ The Rat Pack’s Favorite Foods (and Drinks!) Amanda Tarlton, Taste of Home (February 25, 2022)
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