Barefoot Contessa Pasta Fagioli Recipe
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.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 8
- Category: Main Course
- Method: Simmering
- Cuisine: Italian-American
Ingredients
- 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
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.