Pasta E Fagioli (Pasta and Bean Soup-Stew)

Name: Pasta E Fagioli (Pasta and Bean Soup-Stew)
Yield: Makes 6 Main-Course Servings
Ingredients: 4 cups cooked white beans (Dried Bean Basics), or 2 cans (19 ounces each) cannellini beans, drained and rinsed; 7 cups chicken broth, or 3½ cups each of chicken broth and water; 2½ cups (5 ounces) dried rotelle (wheel) pasta (or use shells, rigatoni, penne, or other short pasta); 1 to 2 tablespoons fruity olive oil, plus more for serving, if desired; 2 red or yellow onions, halved and thickly sliced; 2 small carrots, trimmed, peeled, and sliced ½ inch thick; Salt and freshly ground black pepper, to taste; Pinch each of dried oregano and dried red pepper flakes; ½ red or yellow bell pepper, cored, seeded (Bell Pepper Basics), and cut into thin strips about 1 inch long; ⅓ cup shredded fresh basil leaves or ½ teaspoon dried; 4 garlic cloves, minced; 3 or 4 ounces smoked ham, cut into ¼-inch dice (optional); 1 cup drained canned whole tomatoes; 2 scallions (white and green portions), trimmed and thinly sliced on a sharp diagonal; Freshly grated Parmesan cheese, for serving; 1 bay leaf

Preparation info

Makes
6
Main-Course Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

A personal version of the soul-satisfying Italian peasant dish, this has become a favorite supper at my house. The pasta and beans, when combined, form a complete protein that is also low in fat—no meat. The ingredient list makes this recipe look complicated; it isn’t.

Ingredients

1 to 2 tablespoons fruity olive oil, plus more for serving, if desired
2 red or yellow onions, halved and thickly sliced

Stew
Main course
Dinner
Supper
Soup

Method

Place a nonreactive deep saucepan over medium-high heat. Add the olive oil and heat for a few moments. Add the onions, carrots, and bell pepper; sauté, tossing occasionally, until softened slightly, about 8 minutes. Add the garlic, 3 tablespoons of the fresh basil (or ½ teaspoon<