Barefoot Contessa Pasta Fagioli is made with olive oil, carrots, celery, onions, garlic, tomato sauce, chicken broth, parsley, basil, black pepper, ditalini pasta, and cannellini beans. This hearty Pasta Fagioli recipe creates a tasty dinner that takes about 45 minutes to prepare and can serve up to 6 people.
? Why You’ll Love This Pasta Fagioli Recipe:
- Comforting and Hearty: This recipe combines rich tomato sauce, tender vegetables, and hearty beans, making it a perfect comfort food for chilly evenings.
- Easy to Make: The steps are straightforward and don’t require any special cooking skills or equipment, which makes this recipe great for both beginners and experienced cooks.
- Healthy and Nutritious: Packed with fiber from the beans and vitamins from the fresh vegetables, this soup is both healthy and filling.
- Versatile: You can easily adjust the thickness of the soup or add more spices to suit your taste, making it a versatile recipe that you can tweak to your liking.
- Perfect for Leftovers: This soup tastes even better the next day as the flavors have more time to meld, making it ideal for meal prep or leftovers.
? Barefoot Contessa Pasta Fagioli Recipe Ingredients
- 1 tablespoon olive oil
- 1 carrot, diced
- 1 stalk celery, diced
- 1/4 cup diced onion
- ½ teaspoon chopped garlic
- 24 to 32 ounces tomato sauce (adjust based on desired thickness)
- 1 (14 ounce) can low sodium chicken broth
- 1 tablespoon dried parsley
- ½ tablespoon dried basil leaves
- Freshly ground black pepper, to taste
- 1 ½ cups ditalini pasta
- 1 (15 ounce) can cannellini beans, drained and rinsed
? How To Make Barefoot Contessa Pasta Fagioli Recipe
- Prepare the Soup Base: Heat olive oil in a saucepan over medium heat. Add the onion, carrot, and celery. Cook and stir until the vegetables are soft, about 5-7 minutes. Add the garlic and cook for about 30 seconds until fragrant, careful not to burn it.
- Simmer the Soup: Pour in the chicken broth, and add parsley, basil, pepper, and tomato sauce. Stir to combine. Bring to a simmer and cook uncovered for 20 minutes to blend the flavors.
- Cook the Pasta: In a separate pot, bring water to a boil and add a pinch of salt. Add ditalini pasta and cook for about 8 minutes, until al dente. Then, drain the pasta.
- Combine and Finish: Add the cooked pasta and cannellini beans to the soup. Simmer for an additional 1-2 minutes, just until everything is heated through. Taste and adjust seasoning with salt and black pepper if necessary.
- Serve: Serve hot, optionally garnished with Parmesan cheese and accompanied by crusty bread.
? Recipe Tips:
- Saute Vegetables Properly: Cook the onions, carrots, and celery over medium heat until they’re really soft. This helps to release their flavors, making the soup tastier.
- Garlic Cooking Time: Add garlic only in the last 30 seconds of sautéing the vegetables. Garlic burns easily, which can make the soup taste bitter.
- Simmering the Soup: Let the soup simmer uncovered. This will help some of the liquid evaporate, making the soup richer and more flavorful.
- Pasta Cooking: Cook the pasta separately until it’s just al dente, which means it should still have a little bite. This stops the pasta from getting too soft when you add it to the hot soup.
? What To Serve With Pasta Fagioli?
This Pasta Fagioli goes great with crusty bread, a fresh salad, garlic bread, or cooked veggies. You can also add grated Parmesan cheese, some chili flakes, fresh herbs, or some olive oil on top for a tasty meal.
? How To Store Leftovers Pasta Fagioli?
- Refrigerate: Store the Pasta Fagioli in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
- Freeze: Freeze the soup in a sealed container. It can be kept frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
? How To Reheat Leftovers Pasta Fagioli?
- In The Oven: Preheat your oven to 350°F (175°C). Place the soup in an oven-safe dish and cover it with foil. Heat for 20-25 minutes or until hot.
- In The Microwave: Pour the soup into a microwave-safe bowl and cover it loosely. Heat on high for 2-3 minutes, stir, and continue heating until hot.
- On the Stove: Reheating on the stove is recommended for this recipe. Pour the soup into a pot and warm over medium heat, stirring occasionally until hot.
FAQ’S
Can I Use A Different Type Of Pasta If I Don’t Have Ditalini?
Yes, you can use any small pasta like macaroni or orzo if ditalini is not available.
What If The Soup Is Too Thick?
If the soup thickens too much, you can thin it by adding a bit more chicken broth or water until you reach the desired consistency.
Can I Make This Recipe Vegetarian?
Absolutely! Replace the chicken broth with vegetable broth to make it vegetarian.
Is It Necessary To Rinse The Cannellini Beans?
Yes, rinsing the beans helps remove the excess sodium and any preservatives from the can.
Barefoot Contessa Pasta Fagioli Recipe Nutrition Facts
- Calories 338
- Total Fat 5g
- Saturated Fat 1g
- Cholesterol 2mg
- Sodium 1882mg
- Total Carbohydrate 61g
- Dietary Fiber 9g
- Total Sugars 11g
- Protein 13g
Try More Ina Garten Recipes:
- Ina Garten Beef Vegetable Soup
- Ina Garten Broccoli Cheddar Soup
- Ina Garten Summer Minestrone Soup
- Ina Garten Manhattan Clam Chowder
Barefoot Contessa Pasta Fagioli Recipe
Description
Barefoot Contessa Pasta Fagioli is made with olive oil, carrots, celery, onions, garlic, tomato sauce, chicken broth, parsley, basil, black pepper, ditalini pasta, and cannellini beans. This hearty Pasta Fagioli recipe creates a tasty dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Soup Base: Heat olive oil in a saucepan over medium heat. Add the onion, carrot, and celery. Cook and stir until the vegetables are soft, about 5-7 minutes. Add the garlic and cook for about 30 seconds until fragrant, careful not to burn it.
- Simmer the Soup: Pour in the chicken broth, and add parsley, basil, pepper, and tomato sauce. Stir to combine. Bring to a simmer and cook uncovered for 20 minutes to blend the flavors.
- Cook the Pasta: In a separate pot, bring water to a boil and add a pinch of salt. Add ditalini pasta and cook for about 8 minutes, until al dente. Then, drain the pasta.
- Combine and Finish: Add the cooked pasta and cannellini beans to the soup. Simmer for an additional 1-2 minutes, just until everything is heated through. Taste and adjust seasoning with salt and black pepper if necessary.
- Serve: Serve hot, optionally garnished with Parmesan cheese and accompanied by crusty bread.
Notes
- Saute Vegetables Properly: Cook the onions, carrots, and celery over medium heat until they’re really soft. This helps to release their flavors, making the soup tastier.
- Garlic Cooking Time: Add garlic only in the last 30 seconds of sautéing the vegetables. Garlic burns easily, which can make the soup taste bitter.
- Simmering the Soup: Let the soup simmer uncovered. This will help some of the liquid evaporate, making the soup richer and more flavorful.
- Pasta Cooking: Cook the pasta separately until it’s just al dente, which means it should still have a little bite. This stops the pasta from getting too soft when you add it to the hot soup.
Barefoot Contessa Pasta Fagioli Recipe, Ina Garten Pasta Fagioli Recipe