Barefoot Contessa 16 Bean Soup

Barefoot Contessa 16 Bean Soup is made with a 16 bean soup mix, pancetta, crushed tomatoes, dry red wine, chicken stock, and miniature pasta. This recipe creates a rich, hearty Italian-style bean soup. It takes about 2 hours and 20 minutes to prepare and serves 6.

Barefoot Contessa 16 Bean Soup Ingredients

• 1 (1-pound) bag 16 Bean Soup Mix
• 2 tablespoons good olive oil, plus extra for serving
• 6 ounces pancetta, ¼-inch-diced
• 1 large onion, chopped
• 1 tablespoon minced garlic (3 cloves)
• ½ teaspoon crushed red pepper flakes
• 1 (28-ounce) can crushed tomatoes, preferably San Marzano
• 1 cup dry red wine
• 4 to 6 cups good chicken stock, preferably homemade
• Kosher salt and freshly ground black pepper
• 1 cup miniature pasta, such as ditalini or tubettini
• ½ cup freshly grated Italian Parmesan cheese, plus extra for serving
• 1 tablespoon good red wine vinegar
• Julienned fresh basil leaves, for serving

How To Make Barefoot Contessa 16 Bean Soup

1. Soak the Beans: The day before, place the 16 bean mix in a large bowl, cover with water by 2 inches, and refrigerate overnight.
2. Cook the Beans: Drain, rinse, and place beans in a large pot with 8 cups of water. Bring to a boil, lower heat, and simmer for 1 hour until tender. Skim any foam.
3. Sauté Pancetta and Onion: Heat olive oil in a stockpot, add pancetta and onion, and sauté over medium to medium-high heat for 12 to 18 minutes until browned.
4. Add Garlic and Pepper Flakes: Stir in garlic and red pepper flakes, cooking for 1 minute.
5. Simmer the Base: Add crushed tomatoes, red wine, 4 cups chicken stock, salt, and pepper. Turn off the heat.
6. Add Beans: Drain the beans; add two-thirds to the soup. Pass the rest through a food mill and add the puree.
7. Cook Pasta: Stir in pasta and simmer for 20 to 30 minutes, adding more stock if needed, until pasta is tender.
8. Finish the Soup: Stir in Parmesan and red wine vinegar.
9. Serve: Ladle into bowls, drizzle with olive oil, and top with Parmesan and basil.

Recipe Tips

• Soak Ahead: Soaking beans overnight ensures even cooking and better texture.
• Use San Marzano Tomatoes: These add a rich, authentic Italian flavor.
• Don’t Skip the Vinegar: Red wine vinegar brightens the final dish.
• Pasta Flexibility: Substitute any small pasta shape you prefer.
• Cheese Matters: Freshly grated Parmesan melts better and adds robust flavor.

What To Serve With 16 Bean Soup

This bean soup pairs well with crusty bread, a simple green salad, or a side of roasted vegetables. For a heartier meal, serve alongside grilled sausage or a rustic sandwich.

How To Store 16 Bean Soup

Refrigerate: Store in an airtight container for up to 5 days. Reheat gently on the stovetop, adding more stock if needed.
Freeze: Freeze for up to 6 months. Thaw in the refrigerator overnight before reheating.

16 Bean Soup Nutrition Facts

• Calories: 410
• Total Fat: 14g
• Saturated Fat: 4g
• Carbohydrates: 52g
• Sugar: 6g
• Protein: 21g
• Sodium: 890mg

FAQs

Can I use canned beans instead of dried?
Yes, but the texture and flavor will differ. Use about 4 cups of canned beans, drained and rinsed.

What if I don’t have a food mill?
You can mash the beans with a fork or potato masher, or blend them briefly in a blender.

Can I make this vegetarian?
Yes, omit the pancetta and use vegetable stock instead of chicken stock.

Can I use another pasta shape?
Absolutely, just choose small shapes like orzo or elbows for best texture.

Is this soup spicy?
It has a mild kick from red pepper flakes. Adjust the amount to taste.

Try More Recipes:

• Barefoot Contessa Winter Minestrone & Garlic Bruschetta
• 5+ Ina Garten Hearty Soups and Stews to Warm Up Your St. Patrick’s Day
• Barefoot Contessa Easy Gazpacho & Goat Cheese Croutons