Barefoot Contessa Pasta Fagioli Recipe

If you crave a soul-warming meal that tastes like pure comfort with just enough elegance to impress, the Barefoot Contessa Pasta Fagioli Recipe is the answer you’ve been searching for. This hearty Italian classic is brimming with tender beans, savory pancetta, perfectly cooked pasta, and a rich tomato broth, all perked up with fresh herbs and a shower of Parmigiano-Reggiano. Every spoonful delivers the kind of flavor that makes you want to invite friends over, pour a glass of wine, and linger long at the table. Here, I’ll walk you through making this beloved Barefoot Contessa Pasta Fagioli Recipe so you can cozy up with the best bowl ever!

Ingredients You’ll Need

You’ll be amazed at how a few staple ingredients, each with a purpose, come together to create such a complex and comforting dish. Choosing the best quality for each one is what elevates the Barefoot Contessa Pasta Fagioli Recipe from good to unforgettable.

• Onion: Provides a sweet, mellow base that mingles beautifully with other aromatics.
• Minced garlic: Brings warmth and a signature Italian aroma—don’t let it brown!
• Pancetta: Adds a deep, salty richness; crisping it is key for both flavor and texture.
• Extra virgin olive oil: For sautéing and finishing—choose a fruity, high-quality oil for best results.
• Goya 16 Bean Soup Blend: This medley of beans offers hearty texture and gorgeous color in every bite.
• Chicken broth: The flavorful liquid foundation that keeps every spoonful comforting and savory.
• Dry red wine: Adds depth and a rich, slightly tangy note that balances the beans and tomato.
• Crushed San Marzano tomatoes: These Italian tomatoes taste sweet and mellow—worth the splurge for authentic flavor.
• Small pasta shapes (ditalini or tubettini): Their tiny size means you get pasta in every mouthful!
• Bay leaf: Infuses the broth with subtle herbal undertones.
• Smoked paprika: Gives the soup a mysterious, smoky backbone.
• Kosher salt and freshly ground black pepper: Season with care, tasting as you go.
• Parmigiano-Reggiano cheese: Adds incredible creaminess and that unmistakable umami finish.
• Red wine vinegar: A splash at the end helps lift and balance all the rich flavors.
• Fresh basil leaves: Their bright green ribbons wake up each bowl at serving time.
• Red pepper flakes: For just a hint of heat to keep your palate interested!

How to Make Barefoot Contessa Pasta Fagioli Recipe

Step 1: Sauté Aromatics

Begin by heating two tablespoons of extra virgin olive oil in a large pot over medium heat. Toss in your diced onion and let it cook gently for about five minutes, stirring occasionally. This step is essential—the onions should soften and turn translucent, not browned. Their delicate sweetness will form the backbone of your Barefoot Contessa Pasta Fagioli Recipe.

Step 2: Add Garlic

Stir in the minced garlic and let it cook for just one minute. The fragrant sizzle will fill your kitchen, but be sure to keep the heat moderate; golden garlic equals delicious, but burnt garlic turns bitter in a flash.

Step 3: Crisp the Pancetta

Now, sprinkle in the diced pancetta. Cook it for 5 to 7 minutes, stirring every so often, until those little cubes are crisp and caramelized. The rendered fat melds with olive oil to create an irresistible, savory base.

Step 4: Incorporate the Beans and Broth

Pour in the Goya 16 Bean Soup Blend and stir well. Add 4 to 6 cups of chicken broth, pouring in enough to fully submerge the beans—start with 4 and add more as needed for your favorite soup consistency. Don’t forget to toss in the bay leaf, which will perfume the broth as everything simmers.

Step 5: Deglaze with Wine

Pour in the dry red wine, then let it gently simmer for about one minute. This deglazes the bottom of the pot, lifting every last bit of savory flavor, while the alcohol quickly evaporates and leaves only its complexity behind.

Step 6: Add Tomatoes and Seasonings

Stir in your crushed San Marzano tomatoes, smoked paprika, a generous pinch of kosher salt, and plenty of black pepper. The smoked paprika provides a gentle, earthy warmth, while the tomatoes lend richness and body. Taste, and adjust seasonings as you go!

Step 7: Simmer

Bring the mixture up to a gentle simmer, then cover the pot and let it cook for 30 minutes. This rest is when the magic happens—your Barefoot Contessa Pasta Fagioli Recipe develops depth, and all those flavors mingle into one perfect, harmonious bowl.

Step 8: Cook the Pasta

Pour in the small pasta shapes and let them cook gently in the soup for about 10 minutes, until al dente. If your soup thickens too much, splash in more broth. The beans and pasta will drink up the flavorful liquid—don’t be shy about replenishing!

Step 9: Finish the Soup

Fish out the bay leaf and discard it. For a bright finish, stir in the red wine vinegar, then taste again and adjust the salt and pepper. Those last minute tweaks make all the difference!

Step 10: Serve

Ladle the steaming soup into bowls. Finish with a generous dusting of freshly grated Parmigiano-Reggiano, a swirl of your best olive oil, and a scattering of julienned basil and red pepper flakes. You’ve just crafted the ultimate Barefoot Contessa Pasta Fagioli Recipe!

How to Serve Barefoot Contessa Pasta Fagioli Recipe

Garnishes

The right garnishes turn a humble bowl of pasta fagioli into something restaurant-worthy. Top each bowl with extra Parmigiano-Reggiano, a drizzle of good olive oil, and a sprinkle of red pepper flakes for a bit of zing. Fresh basil adds color and brightness, making your Barefoot Contessa Pasta Fagioli Recipe as beautiful as it is delicious.

Side Dishes

Pair your Barefoot Contessa Pasta Fagioli Recipe with a warm, crusty loaf of bread—perfect for dunking and scooping up every last bit of broth. A simple green salad tossed with lemon vinaigrette also balances the richness of the soup with some welcome freshness.

Creative Ways to Present

Make the meal feel special by serving the soup in wide, shallow bowls for extra pasta-to-broth ratio. For gatherings, offer a DIY toppings bar with more cheese, basil, and spicy olive oil, letting everyone customize their own bowl of the Barefoot Contessa Pasta Fagioli Recipe. A vintage soup tureen brings rustic elegance to the table!

Make Ahead and Storage

Storing Leftovers

Let the soup cool to room temperature first, then store it in airtight containers in the refrigerator for up to four days. Know that the pasta will soak up more liquid as it sits, so leftovers will be thicker—but just as tasty!

Freezing

This Barefoot Contessa Pasta Fagioli Recipe freezes beautifully if you skip the pasta or cook it separately. Freeze the bean and tomato base for up to three months; defrost overnight in the refrigerator and reheat gently. Add freshly cooked pasta with each serving to maintain texture.

Reheating

To reheat, place the soup in a saucepan over medium-low heat, stirring frequently. Add a splash of water or extra broth to loosen the consistency, as the pasta and beans absorb quite a bit of liquid overnight. Warm until heated through, then garnish as you would with a fresh batch.

FAQs

Can I use bacon instead of pancetta?

Absolutely! Bacon gives a smokier result than pancetta, so the flavor will be slightly different, but still utterly delicious. Just keep an eye on the salt content, as bacon can be saltier than pancetta.

Is the Barefoot Contessa Pasta Fagioli Recipe vegetarian-friendly?

While the classic recipe uses pancetta and chicken broth, you can make it vegetarian by omitting the pancetta and swapping in a good-quality vegetable broth. You won’t lose the signature coziness—just maybe add an extra pinch of smoked paprika for depth!

Do I need to soak the Goya 16 Bean Soup Blend?

It depends on your time and texture preference. For quicker cooking and a creamier texture, soak the beans overnight and drain before using. If you’re pressed for time, you can use them straight from the package—just add extra broth and simmer a little longer until tender.

What other pasta shapes can I use?

Ditalini and tubettini are classic, but feel free to use any small shape like small shells, elbows, or even broken spaghetti. The key is choosing a pasta that captures a bit of broth in each bite so every spoonful is perfect!

How spicy is this recipe?

The Barefoot Contessa Pasta Fagioli Recipe has just a gentle kick from the red pepper flakes. If you like more heat, add extra at the table, or stir in another pinch during cooking. If you’re sensitive to spice, just skip them—your soup will still be layered and flavorful.

Final Thoughts

There’s something special about stirring up a pot of the Barefoot Contessa Pasta Fagioli Recipe—you feel both accomplished and comforted all at once. It’s a dish for sharing, for savoring, and for coming back to again and again. Give it a try; you might just discover your new favorite cozy dinner!

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