Well Fagioli in Italian is beans. There are many different types of fagioli.
But here is the soup recipe
Makes: 8 Cups Total Time: 50 Minutes + Soaking and Cooking Beans Rating: Intermediate
Sort and Soak:
1 lb. medium-sized thick-skinned dried beans
Drain, Rinse, and Cook:
Soaked beans
Cook:
1 cup small shell pasta (reserve 2 cups pasta water)
Saute in 1/4 Cup Olive Oil:
1/2 cup yellow onion, diced
1 t. black pepper
1/2 t. crushed red pepper flakes
Stir in:
1 T. garlic, minced
2 t. minced fresh rosemary
1 t. anchovy paste, optional
Add and Simmer:
6 cups cooked great Northern beans
4 cups low-sodium chicken broth
Reserved pasta water
Stir in:
1 T. fresh lemon juice
Cooked pasta
Salt to taste
Combine; Garnish with:
3/4 cup Parmesan, finely grated
1/4 cup chopped fresh parsley
Cooked Dried Beans
Sort beans to remove pebbles or dirt. Rinse well. Soak in a large pot with cold water to cover by 2". Cover and chill 4–12 hours.
Drain and rinse soaked beans. Place beans in pot, add 6 cups cold water, and bring to a boil. Reduce heat and simmer 1–1 1/2 hours, partially covered. Add more water during cooking if needed. Test a few beans for tenderness after 1 hour. Drain and chill up to 3 days.
Cook pasta according to package directions. Drain pasta reserving 2 cups water for the soup; set aside.
Saute onion, black pepper, and pepper flakes in oil in a large pot over medium-high heat.
Stir in garlic, rosemary, and anchovy paste. Cook for 1 minute.
Add beans, broth, and pasta water. Bring to a boil, reduce heat, and simmer 20–25 minutes.
Stir in lemon juice, pasta, and salt.
Combine Parmesan and parsley. Pass at the table to sprinkle on top of soup.