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