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Barefoot Contessa Pasta Fagioli Recipe

Barefoot Contessa Pasta Fagioli Recipe
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★★★★★

4.9 from 23 reviews

This Barefoot Contessa Pasta Fagioli recipe is a hearty and flavorful Italian soup that is perfect for a comforting meal. Loaded with beans, pancetta, and pasta in a savory broth, this soup is sure to warm you up.

Ingredients

Scale

For the Soup:

  • 1 large onion (diced)
  • 1 tablespoon minced garlic (about 3 cloves)
  • 6 ounces pancetta (cut into 1/4-inch cubes)
  • 2 tablespoons extra virgin olive oil (plus extra for drizzling)
  • 1 16-ounce package Goya 16 Bean Soup Blend
  • 4 to 6 cups chicken broth
  • 1 cup dry red wine
  • 1 28-ounce can crushed San Marzano tomatoes
  • 1 cup small pasta shapes (like ditalini or tubettini)
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper (to taste)

For Garnish:

  • 1/2 cup freshly grated Parmigiano-Reggiano cheese (plus extra for garnish)
  • 1 tablespoon high-quality red wine vinegar
  • Fresh basil leaves (julienned, for garnish)
  • 1/4 teaspoon red pepper flakes

Instructions

  1. Sauté Aromatics: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent, releasing their flavors.
  2. Add Garlic: Stir in the minced garlic and cook for 1 minute, just until fragrant. Be careful not to burn it to avoid bitterness.
  3. Crisp the Pancetta: Add the diced pancetta to the pot. Cook for 5-7 minutes, stirring occasionally, until the pancetta becomes crispy and adds a rich, salty depth.
  4. Incorporate the Beans and Broth: Pour the Goya 16 Bean Soup Blend into the pot and stir well. Add 4-6 cups of chicken broth (start with 4 cups and add more if needed). Toss in the bay leaf.
  5. Deglaze with Wine: Add the dry red wine, letting it simmer for about 1 minute to allow the alcohol to evaporate.
  6. Add Tomatoes and Seasonings: Stir in the crushed San Marzano tomatoes. Sprinkle with smoked paprika, salt, and black pepper. Taste and adjust the seasoning as needed.
  7. Simmer: Bring the mixture to a gentle simmer, cover the pot, and let it cook for 30 minutes. This step allows the flavors to meld beautifully.
  8. Cook the Pasta: Stir in 1 cup of small pasta shapes like ditalini or tubettini. Simmer for an additional 10 minutes, or until the pasta is cooked al dente. Add more broth if the soup becomes too thick.
  9. Finish the Soup: Remove the bay leaf. Stir in the red wine vinegar to brighten the flavors. Taste again and adjust salt and pepper as needed.
  10. Serve: Ladle the soup into bowls. Top with freshly grated Parmigiano-Reggiano and a drizzle of olive oil. Garnish with julienned fresh basil and a sprinkle of red pepper flakes for a touch of heat.

Nutrition

Keywords: Pasta Fagioli, Italian Soup, Barefoot Contessa Recipe

Find it online: https://www.sanacooks.com/barefoot-contessa-pasta-fagioli-recipe/