Known as pasta fazool in the Italian American community, this is the cornerstone of Italian soup-making. This recipe traveled easily from Italy along with the early immigrants. Beans and the other ingredients were easy to find, and the technique they used was just like back home. An inexpensive, nutritious soup, it cooked by itself while the woman of the house did her chores. Some options to vary this soup would be to purée part or all of the beans after they have been cooked, and before you add the pasta. This is the version kids love, and it is also used in restaurants for a seemingly elegant touch, although I like to bite into my beans. I also substitute rice or barley for the pasta, a common practice in the north of Italy, where rice is abundant.
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