Whether you call it pasta e fagioli, pasta fagioli or pasta fazool, macaroni and bean soup is one more reason to thank Italy.

It may be made with vegetable or chicken broth and, often, tomatoes. Cannellini beans and short, chunky pasta are crucial. Other vegetables may figure in, as may prosciutto or pancetta, to add a salty, meaty note.

Here are some of Long Island's best bowlfuls:

395 New York Ave., Huntington
631-673-1200, portofinohuntington.com

At this pizzeria-trattoria, the comforting pasta e fagioli is made with vegetable broth plus a hint of plum tomatoes and pasta of various shapes and sizes.

526 Jericho Tpke., Mineola

The hearty and highly seasoned pasta e fagioli at this pizza spot has a chicken broth base and is loaded with cannellini beans and ditalini pasta, plus a little pancetta.

advertisement | advertise on newsday

1932 Jericho Tpke., East Northport
631-499-8792, torcellos.com

The pasta e fagioli at this pizzeria-ristorante starts with vegetable broth. It's thick, full-bodied and prosciutto-enriched.