Fasuli is the Neapolitan argot for fagioli or beans, and this pasta and bean soup almost doesn’t need an introduction because it is so well-known worldwide in restaurants, cafés and trattorie. It is a peasant dish that reigns supreme, and there are as many versions as there are regions in Italy, possibly even more! But they basically use the same method, cooking beans and pasta together with some flavouring, perhaps meaty, perhaps herby. This one is for vegetarians, with no meat, but, if you were tempted, you could fry 50g of Parma ham cubes in a little oil until crisp, and serve them on top…