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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
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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.
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