Italian pasta fagioli recipe or as it's called in south Italy "pasta fazool" (pasta and bean soup).
This recipe is one of the most traditional of Italy and, being widespread and popular in many areas, but there are several variations.
Because of this popularity I can't say with certainty which is the homeland pasta and beans as different regions claim to have the authentic original recipe.
Veneto and Tuscany are the two regions more than others have made this pasta dish.
However, the recipe for pasta fagioli was born in the taverns of ancient Rome as a poor food, but tasty and nutritious, suitable to feed the many and varied customers of the inns.
And pasta fazool is how it's called in south Italy
When fully cooked add a sprinkling of Parmesan cheese (parmiggiano), pepper, and then straight to the table!
This is a dish that we all know and have in various ways, each Italian
region has at least two or more ways to cook pasta and beans or pasta fazool.