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Barefoot Contessa Pasta Fagioli Recipe

If you’re looking for a traditional and flavorful Italian dish, look no further than Barefoot Contessa‘s Pasta Fagioli recipe.

This delicious soup, known for its satisfying combination of al dente pasta, creamy cannellini beans, and a rich tomato broth, is a staple in many Italian kitchens.

Originating from the culinary expertise of Ina Garten, this Pasta Fagioli recipe offers a hearty, comforting meal that is perfect for both weeknight dinners and special occasions.

The mouthwatering blend of Mediterranean herbs, such as oregano and basil, ensures a delicious experience that even the pickiest of eaters can agree on.

So why not give this Barefoot Contessa classic a try?

With the right ingredients and a bit of preparation, you’ll soon be enjoying this delicious and filling dish that can transport your taste buds straight to Italy.

How to Make Barefoot Contessa Pasta Fagioli

Ingredients List

To make Ina Garten’s Barefoot Contessa Pasta Fagioli, you will need the following ingredients:

  • 1 bag Bean soup mix with various beans like black-eyed peas, navy beans, and pinto beans
  • 1/2 cup Cold water to cover the beans
  • 2 tbsp Olive oil
  • 1 cup Chopped onions and carrots
  • 1 tbsp Minced garlic
  • 4 cups Chicken or vegetable stock
  • 1 can Crushed tomatoes
  • Cannellini beans, rinsed and drained
  • 1 cup Small pasta like ditalini or elbow macaroni
  • Freshly ground black pepper and kosher salt to taste
  • Freshly grated Parmesan cheese for serving

Step-by-step Process

Step 1:

The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches, and refrigerate overnight.

The next day, drain the beans, rinse under cold water, and set aside.

Step 2:

Heat a soup pot or large Dutch oven over medium heat.

Add 2 tablespoons of olive oil, followed by the onions and carrots.

Cook the vegetables for about 10 minutes, stirring occasionally, until they are tender and lightly browned.

Step 3:

Add the garlic to the pot and cook for another minute until fragrant.

Stir the drained beans into the pot, along with the chicken or vegetable stock and crushed tomatoes.

Bring the mixture to a boil, then reduce the heat to low and simmer for about 40 to 45 minutes until the beans are tender.

Step 4:

Bring a separate pot of salted water to a boil and cook the pasta until al dente according to the package instructions.

Drain the pasta and add it to the soup.

Step 5:

Add the cannellini beans and season the soup with freshly ground black pepper and kosher salt, to taste.

Let the soup simmer for an additional 10 to 15 minutes to meld the flavors together.

Step 6:

Serve the Pasta Fagioli in warm bowls, topped with freshly grated Parmesan cheese, and enjoy your hearty and flavorful meal.

Side Dishes for Barefoot Contessa Pasta Fagioli

Barefoot Contessa Pasta Fagioli is a hearty and nourishing Italian dish, perfect for enjoying a delicious and comforting meal.

To complement this flavorful dish, you can include various side dishes that highlight its taste and provide an enjoyable dining experience.

Here are some side dishes that you can serve with Barefoot Contessa Pasta Fagioli:

Garlic Toast

Garlic toast is another excellent option for your Pasta Fagioli side dish.

Combining toasted bread, garlic, and butter adds a savory and aromatic component that complements the flavors of the pasta and beans.

To prepare garlic toast, simply spread butter and minced garlic on slices of bread and toast them in the oven until golden and crispy.

Ingredients Substitutes

Barefoot Contessa pasta fagioli is a delicious, hearty Italian dish that is perfect for any occasion.

If you need to make a few adjustments to the recipe due to dietary restrictions or personal preferences, these substitutes will come to your aid.

Always feel free to experiment and adjust the ingredients to your taste.

Salt

Instead of kosher salt, you can use table salt or sea salt; however, these salts have smaller granules, so you should use slightly less.

For example, if a recipe calls for 1 tablespoon of kosher salt, consider using 2 teaspoons of table salt.

Nutritional Yeast or Vegan Parmesan Cheese

For those who are lactose intolerant or follow a vegan diet, nutritional yeast or vegan Parmesan cheese can be a good alternative.

Both options provide a similar cheesy and nutty flavor.

Onion powder or Shallots

In case you’re not fond of garlic or have an allergy, try using onion powder or shallots to add a similar savory element.

Remember to adjust the amount based on your taste preference.

Vegetable Stock or Water

For a vegetarian or vegan version of the dish, substitute the chicken stock or broth with vegetable stock or water.

This will still create a flavorful base for the pasta fagioli while catering to dietary needs.

Bean Mix

If you ca unable to find a 16-bean mix or prefer a different mix of beans, feel free to create your custom bean mix.

Combine various beans, such as kidney beans, pinto beans, black beans, and garbanzo beans, to create a unique blend.

In conclusion, do not be afraid to experiment with these substitutes to tailor the Barefoot Contessa pasta fagioli recipe to your personal preferences and dietary needs.

Enjoy creating your version of this delicious Italian dish.

How to Store Barefoot Contessa Pasta Fagioli

Barefoot Contessa Pasta Fagioli is a delightful Italian dish that combines pasta with beans and vegetables in a flavorful tomato sauce.

When it comes to storing leftovers, it’s essential to keep the dish fresh and ready for your next meal.

Here are a few methods to ensure your Pasta Fagioli remains delicious and enjoyable.

Airtight Container

Before placing your leftover Pasta Fagioli in storage, first, let it cool to room temperature.

Then, transfer the dish to an airtight container, ensuring it’s properly sealed.

Storing the leftovers in an airtight container will keep them fresh in the refrigerator for up to 3-4 days.

Freezer-Safe Containers

If you plan to store the dish for a longer period, freezing is an excellent option.

Make sure to use freezer-safe containers that provide an airtight seal.

This method helps prevent freezer burn and maintains the quality of your Pasta Fagioli.

Frozen leftovers can last up to 2-3 months when properly stored.

Cold Water and Cold Running Water

When it’s time to enjoy your leftovers, reheating is critical.

To prevent overcooking the pasta, it’s best to use cold water or cold running water first to loosen the pasta in the container.

This method will help keep the pasta al dente while reheating.

Pouring cold water over the pasta or submerging the container in cold water for just a few minutes allows the dish to separate before applying heat.

Keep these storage methods in mind to maintain the quality and taste of your Barefoot Contessa Pasta Fagioli leftovers.

By using airtight containers, opting for freezer-safe storage, and loosening the dish with cold water before reheating, you can savor your Pasta Fagioli for days or even months.

Common Mistakes to Avoid

Here are some common mistakes to avoid when preparing Barefoot Contessa Pasta Fagioli.

Choosing the Wrong Type of Pasta

When preparing Barefoot Contessa pasta fagioli, it is essential to use the appropriate type of pasta.

Ditalini pasta is the recommended choice for this Italian soup, as it is a small, tubular pasta that pairs well with the other ingredients.

Using a larger or differently shaped pasta may affect the overall texture and taste of the dish.

Not Soaking the Bean Soup Mix

A vital step in creating the perfect Barefoot Contessa pasta fagioli is to soak the bean soup mix overnight.

This allows the beans to soften and become tender, resulting in a better texture for the final dish.

Skipping this step will make the beans tough and the soup less enjoyable.

Using a Low-Quality Olive Oil

Quality matters when it comes to olive oil.

For the best taste, use extra virgin olive oil in this recipe.

Lower quality or non-virgin olive oils can have a less desirable, more muted flavor that may impact the overall taste of your pasta fagioli.

Overcooking the Pasta

Keep an eye on the pasta while it cooks.

It should retain a slight bite or “al dente” texture.

Overcooked pasta will become soft and may disintegrate within the soup, resulting in a less enjoyable eating experience.

barefoot contessa pasta fagioli recipe

Barefoot Contessa Pasta Fagioli Recipe

This delicious soup, known for its satisfying combination of al dente pasta, creamy cannellini beans and a rich tomato broth, is a staple in many Italian kitchens.
Originating from the culinary expertise of Ina Garten, this Pasta Fagioli recipe offers a hearty, comforting meal that is perfect for both weeknight dinners and special occasions.
The mouthwatering blend of Mediterranean herbs, such as oregano and basil, ensures a delicious experience that even the pickiest of eaters can agree on.
So why not give this Barefoot Contessa classic a try?
5 from 1 vote
Prep Time 1 day 15 minutes
Cook Time 35 minutes
Total Time 1 day 50 minutes
Course Main Course
Cuisine Italian
Servings 6
Equipment
  • 1 large bowl
  • 1 soup pot
  • 1 separate pot
Ingredients
  
  • 1 bag Bean soup mix with various beans like black-eyed peas navy beans, and pinto beans
  • 1/2 cup Cold water to cover the beans
  • 2 tbsp Olive oil
  • 1 cup Chopped onions and carrots
  • 1 tbsp Minced garlic
  • 4 cups Chicken or vegetable stock
  • 1 can Crushed tomatoes
  • Cannellini beans rinsed and drained
  • 1 cup Small pasta like ditalini or elbow macaroni
  • Freshly ground black pepper and kosher salt to taste
  • Freshly grated Parmesan cheese for serving
Instructions
 
  • The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches and refrigerate overnight.
    The next day, drain the beans, rinse under cold water and set aside.
  • Heat a soup pot or large Dutch oven over medium heat.
    Add 2 tablespoons of olive oil, followed by the onions and carrots.
    Cook the vegetables for about 10 minutes, stirring occasionally, until they are tender and lightly browned.
  • Add the garlic to the pot and cook for another minute until fragrant.
    Stir the drained beans into the pot, along with the chicken or vegetable stock and crushed tomatoes.
    Bring the mixture to a boil, then reduce the heat to low and simmer for about 40 to 45 minutes until the beans are tender.
  • Bring a separate pot of salted water to a boil and cook the pasta until al dente according to the package instructions.
    Drain the pasta and add it to the soup.
  • Add the cannellini beans and season the soup with freshly ground black pepper and kosher salt, to taste.
    Let the soup simmer for an additional 10 to 15 minutes to meld the flavors together.
  • Serve the Pasta Fagioli in warm bowls, topped with freshly grated Parmesan cheese and enjoy your hearty and flavorful meal.

barefoot contessa pasta fagioli recipe pin

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