Barefoot Contessa’s Pasta Fagioli is a comforting and hearty Italian-inspired soup that combines pasta, beans, and vegetables in a rich, flavorful broth. This versatile dish is perfect for cozy dinners or meal prepping for the week.

What is Barefoot Contessa Pasta Fagioli?

Pasta Fagioli, meaning “pasta and beans” in Italian, is a traditional soup made with small pasta, creamy beans, vegetables, and a savory broth. Barefoot Contessa’s version elevates the classic with simple yet flavorful ingredients for a satisfying one-pot meal.

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Reasons to Try Barefoot Contessa Pasta Fagioli

Hearty and filling: A complete meal in a bowl, packed with protein and fiber.
Simple ingredients: Use pantry staples for an easy and delicious dish.
Versatile: Customizable with your favorite vegetables, beans, or pasta.
Perfect for meal prep: It tastes even better the next day.
Comfort food: A warm and satisfying dish for any season.

Ingredients Needed to Make Barefoot Contessa Pasta Fagioli

Olive oil: 2 tablespoons.
Onion: 1 large, finely chopped.
Carrot: 2 medium, diced.
Celery: 2 stalks, diced.
Garlic: 3 cloves, minced.
Tomato paste: 2 tablespoons.
Canned diced tomatoes: 1 (14-ounce) can.
Chicken stock or vegetable broth: 6 cups.
Canned cannellini beans: 1 (15-ounce) can, drained and rinsed.
Canned kidney beans: 1 (15-ounce) can, drained and rinsed.
Small pasta (e.g., ditalini or elbow): 1 cup.
Fresh rosemary: 1 sprig (or 1/2 teaspoon dried).
Fresh thyme: 2 sprigs (or 1/2 teaspoon dried).
Bay leaf: 1.
Salt: 1 teaspoon, or to taste.
Black pepper: 1/2 teaspoon, freshly ground.
Parmesan cheese (optional): Grated, for serving.
Fresh parsley (optional): Chopped, for garnish.

Instructions to Prepare Barefoot Contessa Pasta Fagioli

Step 1: Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and sauté for 5–7 minutes until softened. Add the minced garlic and cook for an additional minute.

Step 2: Add tomato base

Stir in the tomato paste and cook for 1–2 minutes to develop its flavor. Add the canned diced tomatoes and mix well.

Step 3: Build the broth

Pour in the chicken stock or vegetable broth. Add the cannellini beans, kidney beans, rosemary, thyme, and bay leaf. Bring the mixture to a gentle boil.

Step 4: Simmer the soup

Reduce the heat to low and let the soup simmer for 20–25 minutes, allowing the flavors to meld together.

Step 5: Cook the pasta

Add the pasta to the pot and cook according to the package instructions, usually 8–10 minutes, until al dente. Stir occasionally to prevent sticking.

Step 6: Adjust seasoning and serve

Remove the rosemary sprig, thyme sprigs, and bay leaf. Season the soup with salt and black pepper to taste. Ladle into bowls and top with grated Parmesan cheese and fresh parsley, if desired.

What Goes Well With Barefoot Contessa Pasta Fagioli

Crusty bread: Perfect for soaking up the rich broth.
Side salad: A light green salad complements the hearty soup.
Grilled vegetables: Add a smoky element to the meal.
Red wine: Pairs beautifully with the robust flavors of the soup.

Key Tips for Making Barefoot Contessa Pasta Fagioli

Cook pasta separately for leftovers: If planning to store leftovers, cook the pasta separately and add it to individual portions to prevent it from becoming mushy.
Use fresh herbs if possible: Fresh rosemary and thyme enhance the flavor significantly.
Mash some beans: For a thicker consistency, mash a portion of the beans before adding them to the soup.
Customize the beans and pasta: Use any beans or pasta shapes you have on hand.

Creative Variations of Barefoot Contessa Pasta Fagioli

Spicy twist: Add a pinch of red pepper flakes for heat.
Vegetarian version: Use vegetable broth and skip the Parmesan or use a plant-based alternative.
Meaty addition: Stir in cooked Italian sausage or pancetta for extra richness.
Creamy style: Add a splash of heavy cream or coconut milk for a creamy soup.

Storage Guidelines for Barefoot Contessa Pasta Fagioli

Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm on the stovetop over low heat, adding a splash of broth or water if needed.

FAQs

Can I use dry beans instead of canned beans in Pasta Fagioli?

Yes, dry beans can be used. Soak them overnight, then cook them until tender before adding them to the recipe. This method will require additional preparation time.

How do I keep the pasta from getting mushy in Pasta Fagioli?

To prevent mushy pasta, cook it separately and add it to individual servings just before eating. This also makes leftovers easier to store.

Can Pasta Fagioli be made vegetarian?

Yes, use vegetable broth instead of chicken stock and skip the Parmesan cheese or use a plant-based alternative for a vegetarian version.

What can I substitute for fresh herbs in Pasta Fagioli?

If fresh herbs are unavailable, substitute with dried herbs. Use 1/3 the amount, as dried herbs are more concentrated in flavor. For example, 1 teaspoon of dried rosemary can replace 1 tablespoon of fresh rosemary.

Wrapping Up

Barefoot Contessa’s Pasta Fagioli is a delicious and satisfying dish that’s easy to make and perfect for any occasion. With its hearty ingredients and robust flavors, this soup is a comforting choice for weeknight dinners or meal prepping. Give this recipe a try and enjoy a bowl of wholesome goodness!

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