Pasta E Fagioli (Pasta and Bean Soup-Stew)

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

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.


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


  1. 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<