 Pasta e fagioli
Substantial and nourishing, the pasta e fagioli (pasta and bean soup) is a traditional dish of Italian cuisine ideal for a winter dinner, and due to its geographical distribution, presents distinct variations in the combination of ingredients that can also vary according to personal taste: sage, thyme, parsley, marjoram, pepper, tomato, ham or bacon may be added optionally together with other delicacies of the most typical dish like pasta, beans, garlic, onion, broth, lard, olive oil and celery. In particular, the variant is distinguished Neapolitan in the preparation of the dish: the pasta is cooked directly along with legumes, instead of being cooked in salted water separately, before being added to the beans, so that the starch of the pasta, which should instead be lost draining the pasta, is stored. Ciociaria In contrast, areas where the use of cooking the pasta and beans is really old, making pasta and beans provides the use of maccaronacci noodles short of fresh water and flour, which are made with white beans and cook usually a fried celery, garlic, rosemary and occasionally bacon in olive oil. | 
Europe
Italy
Lazio
