This article, written by Sheryl Julian, appears on The Boston Globe.
Is it a soupy pasta or a pasta soup? Either way, it’s a weeknight classic.
Pasta e fagioli, the Italian pasta and bean soup, is one of those dishes that’s different in every household. Italian-Americans often call it pasta “fazool” (fazool being Sicilian and Neapolitan dialect for fagioli). The popular bowls of tiny pasta and white beans are served as a very thick soup in a homemade tomato sauce.
You begin with a simple, quick sauce. This time of year use fresh Italian plum tomatoes. Read more and get the recipe at The Boston Globe…
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