Italian macaroni and bean soup

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Porto Fino in Huntington serves traditional pizzeria fare

Porto Fino in Huntington serves traditional pizzeria fare and classic Italian-American dishes. (March 17, 2012) Photo Credit: Johnny Simon

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REVIEW

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:

PORTO FINO


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.

FLIP PIZZA

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526 Jericho Tpke., Mineola
516-280-9603

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.

TORCELLOS
1932 Jericho Tpke., East Northport

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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.

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