Pastafagioli is a type of Italian soup found throughout Italy.  It is made with broad beans and (at times leftover) pasta.  Pastafagioli is often seasoned with maiale (pork).   Some cooks have been known to use the hambone from prosciutto crudo, others use the zampa (pigsfoot).   Vegetables typically include carrots, onions, celery, and a bit of tomato.

In the Abruzzo Region of Italy it is sometimes called “pastafazul” in the local dialect. People living in Valle San Giovanni often make this dish for lunch or dinner. Guests at Casale enjoy pasta fagioli at lunch and/or at dinner.

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