Barefoot Contessa Pasta Fagioli
Indulge in the comforting warmth of this Barefoot Contessa Pasta Fagioli Recipe, a delightful Italian bean soup that combines hearty beans, tender pasta, and a medley of fresh vegetables. This rustic dish is perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends. The rich flavors meld beautifully as it simmers, making it an easy yet satisfying option for busy weeknights. Customize it to your liking by adding extra veggies or herbs, creating a unique twist every time you prepare it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (14 oz) can diced tomatoes
- 6 cups chicken or vegetable broth
- 1 (15 oz) can cannellini beans
- 1 (15 oz) can kidney beans
- 1 cup small pasta
- 1 sprig rosemary (or ½ tsp dried)
- 2 sprigs thyme (or ½ tsp dried)
- 1 bay leaf
- 1 tsp salt
- ½ tsp pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and diced celery; sauté for 5–7 minutes until softened. Stir in minced garlic and cook for an additional minute.
- Mix in tomato paste and diced tomatoes; combine well.
- Pour in chicken or vegetable broth and add both cans of beans along with rosemary, thyme, salt, and pepper. Bring to a boil.
- Reduce heat to low and let simmer uncovered for 20–25 minutes.
- Add small pasta during the last few minutes of cooking until al dente.
- Taste and adjust seasoning if needed before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg