Pasta e fagioli

Pasta e fagioli is an Italian pasta soup of which there are several regional variants. It is often called pasta fasul or pasta fazool in the New York Italian dialect, derived from its Neapolitan name, pasta e fasule. Recipes for pasta e fagioli vary, the only true requirement being that beans and pasta are included. While the dish varies from region to region, it is most commonly made using cannellini beans, navy beans, or borlotti beans and a small variety of pasta, such as elbow macaroni or ditalini. The base typically includes olive oil, garlic, minced onion, celery, carrots, and often stewed tomatoes or tomato paste. Some variations omit tomatoes and instead use a broth base. Preparation may be vegetarian, or contain meat (often bacon, ground beef, or pancetta) or a meat-based stock.[citation needed]

Source: Wikipedia