My Italian friend invited me over for what she said was a new look at one of Italy’s most famous soups, Pasta Fagioli, or pasta and bean soup. She decided to add some ham to her recipe to make it a more filling supper. It was a great success. Here’s a quick version.
I use acini di pepe, a very small round pasta, for the soup. In Italy they use the last bits of pasta left from opened boxes — a great way to use leftover pasta.
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