Why is fagioli pronounced fazool?

The "g" in "fagioli" is followed by an "i," which softens the "g" sound in Italian. This makes it sound like a "j" or, in some dialects, close to a "z" sound, hence the "fazool" approximation.

What does "pasta fagioli" mean in Italian?

"Pasta fagioli" literally translates to " pasta and beans" in Italian. It refers to the simple, hearty soup made with these two main ingredients .

What does the "e" stand for in pasta e fagioli?

The "e" in " pasta e fagioli " is the Italian word for "and." So, " pasta e fagioli " means " pasta and beans."

What is fagioli in English?

"Fagioli" is the Italian word for "beans." It refers to various types of beans, such as cannellini or borlotti, commonly used in Italian cuisine.

Easy Pasta e Fagioli Pronunciation: A Complete Guide

Name: Unlock the Secret: Pasta e Fagioli Pronunciation Guide
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 1 cup dried cannellini or borlotti beans (soaked overnight); 2 tbsp olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 garlic cloves, minced; 2 tbsp tomato paste; 6 cups vegetable or chicken broth; 1 tsp fresh rosemary or sage (or ½ tsp dried); 1 tsp salt (more to taste); ½ tsp black pepper; 1 cup ditalini pasta (or elbow macaroni); Extra virgin olive oil (for drizzling before serving); Optional: grated Parmesan cheese for garnish

Description

Learn how to pronounce pasta e fagioli like a native Italian while also exploring the comforting, authentic recipe for this hearty pasta and bean soup.

Ingredients

1 cup dried cannellini or borlotti beans (soaked overnight)
2 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
2 tbsp tomato paste
6 cups vegetable or chicken broth
1 tsp fresh rosemary or sage (or ½ tsp dried)
1 tsp salt (more to taste)
½ tsp black pepper
1 cup ditalini pasta (or elbow macaroni)
Extra virgin olive oil (for drizzling before serving)
Optional: grated Parmesan cheese for garnish

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Instructions

Soak beans overnight in cold water, then drain.
Heat olive oil in a large pot over medium heat. Sauté onion, carrot, and celery until softened.
Add garlic and tomato paste, stirring until fragrant.
Add beans and broth. Bring to a boil, reduce heat, and simmer until beans are tender (about 60 minutes).
Add pasta and cook until al dente (8–10 minutes).
Season with salt, pepper, and herbs. Stir well.
Serve hot with a drizzle of olive oil and Parmesan if desired.

Notes

Vegetarian option: Use vegetable broth.

Time saver: Use canned beans; reduce simmering to 20 minutes.

Variations: Add pancetta, sausage, spinach, or zucchini.

Wine pairing: Chianti or Montepulciano red wine complements this dish.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Soup, Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl (about 1 ½ cups)
Calories: 310 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 8 g
Saturated Fat: 1 g
Saturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 9 g
Protein: 13 g
Cholesterol: 0 mg