A very good recipe. Though I must say, growing up in my house (my family coming from near Naples south to Salerno) "Past'e fasule" was not a soup. It was pasta, beans, sometimes pancetta or other ham-based meat, and a thick sauce. The sauce could be tomato based or white, similar to an alfredo. And sometimes it would be merely olive oil, or oil and butter, with pepper and salt. Sometimes anchovies were even added, with a little basil, garlic, and parsley. Sometimes just butter, pepper, salt, parsley, garlic, and grated cheese. Past'e Fasule was a versatile dish: Pasta, beans (and though usually white beans such as Cannellini or Great Northern, they could also be Cranberry (Romano) Beans, or Kidneys, or even Fava beans. I once had the dish with black beans -- not traditional but still satisfying). As with Minestrone, there is great latitude for inventiveness.
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3 users found this review helpful
A very good recipe. Though I must say, growing up in my house (my family coming from near...
