“Pasta e fagioli,” Italian for simply pasta and beans, is a hearty soup with plenty of vegetables, beans and, of course, pasta. The recipes vary on what kinds of pastas and beans to use as well as what to season the soup with.
The one ingredient that is constant in all is jarred spaghetti sauce. Some recipes were even brand specific. Traditionally a meatless soup, many of the recipes also called for ground beef.
Some recipes called for using the beans with their liquid and some didn’t. Draining the liquid from canned beans reduces the sodium in the recipe. But the liquid can be used to thicken the soup. So set some aside.