Felix…..I make mine like my mom did growing up….thicker, not so much like a soup you’d get in an Italian restaurant. It’s mostly canned Tomato sauce simmered in garlic,onion and olive oil and celery,salt pepper…several cans of cannelini beans, simmered and then add didalini pasta (small barrels) let the whole thing simmer a while, and presto,Pasta Fagiola. As people around here know, I also make a white Pasta Fagiola I got from a chef in Venice. It’s made differently, but it’s a family favorite. Love good thick Italian soups.