The Tuscans and Venetians claim it as theirs. Sicilians from New Jersey will argue otherwise and point to the dish’s inclusion in the recently released Sopranos’ Family Cookbook as their official claim. But regardless of who slips you the recipe, the famous bean and pasta soup known as pasta fagioli is a must-try dish that’s perfect for winter consumption while keeping the grocery budget in check.

The recipe for pasta fagioli (pronounced “fazool”) is highly adjustable. It can be made meaty or vegan style. The one that I recently acquired from an aunt of multi-regional Italian descent involves cutting four lean pork chops into tiny bits for added texture and flavor. Once combined with the other ingredients, which are mostly root vegetables and pasta, the recipe yields about eight quarts of the stuff at a cost of under $18.

Similar to minestrone, but a whole lot better, the initial batch I made last month got portioned into Tupperware containers and given mostly to friends. One of them came back knocking for more the following day. Another requested the recipe and made it a week later for her parents and siblings. And my partner devoured what was left at home over three consecutive evenings. Rarely do I experiment on anyone when trying out a new dish. But this was foolproof.

Three “essentials” are needed before making this particular recipe. The first is a 10-quart stockpot, unless you cut all the ingredients in half. The second is a box of miniature bowtie Farfalline #95 pasta, which is used commonly in rustic Italian soups and stews. Most of the grocery chains don’t carry it, although you’ll find it at Mona Lisa deli in Little Italy. Lastly, since the recipe calls for no seasonings, including salt or pepper, each serving requires a sprinkling of good-quality grated Romano cheese to finish off the flavor.

Though simple in its construction, the entire preparation takes about 20 minutes before simmering the soup for an hour. It’s well worth the time and effort and minor mess it creates in your kitchen.

(serves 12-14)

1 cup chopped celery

1 cup chopped carrot

1 large onion, chopped

4 pork chops, trimmed and cut into small bits

1 large can crushed tomatoes (28 oz.)

2 cans great northern beans

2 cans garbanzo beans

3-4 large cloves of garlic

1 cup olive oil

1 can beef broth

4 cups water

Romano cheese for topping

Run the vegetables through a food processor and measure out one cup for each after they are coarsely diced. On the side, trim and cut the pork chops into small fingernail-size bits. Heat the olive oil in a large stockpot and add all the ingredients. Sauté for about 10 minutes over medium-high heat.

Add the can of crushed tomatoes and stir well. Then puree only one can of each of the beans with the garlic. Immediately add the puree and remaining whole beans into the pot. Cook for about 15 minutes on medium heat, uncovered.

Add beef broth and water into the pot. Stir well. Cover. Simmer for about an hour while stirring occasionally.

Separately, boil the pasta until cooked. Add about four tablespoons to individual serving bowls and then pour the fagioli over it. Sprinkle with grated Romano cheese.

Note: Store unused pasta in container and refrigerate for subsequent use. Re-heated fagioli can be poured over chilled pasta. Also, for vegan style pasta fagioli, simply omit the pork chops and replace the beef broth and water with vegetable broth.