Barefoot Contessa Pasta Fagioli Recipe
There’s something intensely comforting about a bowl of hearty soup, especially when it’s as iconic as the Barefoot Contessa Pasta Fagioli Recipe. This beloved Italian soup is loaded with protein-packed beans, robust vegetables, and just enough pasta to make it a meal in itself. The addition of pancetta, a flourish of Parmigiano-Reggiano, and a secret splash of red wine take it from weeknight staple to true showstopper. Whether you’re simmering a pot for family dinner or planning a cozy gathering, this recipe brings everyone to the table with its rustic charm and unforgettable flavor.
Ingredients You’ll Need
The beauty of the Barefoot Contessa Pasta Fagioli Recipe is how each simple ingredient plays an important role. From the creamy beans to the aromatic base, every element layers on flavor and texture for a result that tastes far greater than the sum of its parts.
- Onion: Delivers a naturally sweet, savory backbone to the soup—don’t skip it!
- Minced garlic: Adds depth and a little zing with just a minute’s sizzle.
- Pancetta: These salty, crisp cubes infuse irresistible richness and subtle smokiness.
- Extra virgin olive oil: Lends both silkiness and peppery flavor; use a splash to drizzle just before serving for extra flair.
- Goya 16 Bean Soup Blend: This medley of beans adds creamy, toothsome texture and hearty nutrition.
- Chicken broth: Use a good-quality broth—it ties all the flavors together beautifully.
- Dry red wine: A splash elevates and deepens the broth with subtle acidity.
- Crushed San Marzano tomatoes: They bring luscious body and a hint of natural sweetness.
- Small pasta shapes (ditalini or tubettini): Classic Italian shapes that hold broth perfectly in every spoonful.
- Bay leaf: Adds aromatic depth as it simmers away.
- Smoked paprika: Gives the soup a gentle warmth and hints of earthiness.
- Kosher salt and freshly ground black pepper: Essential for balancing and bringing out all the flavors.
- Parmigiano-Reggiano cheese: Stir in for creaminess, and extra on top for that classic nutty finish.
- High-quality red wine vinegar: A final splash to brighten every bite—don’t forget this finishing touch.
- Fresh basil leaves: Julienned and scattered on top, they infuse color and garden-fresh aroma.
- Red pepper flakes: Just a pinch adds a playful pop of heat.
How to Make Barefoot Contessa Pasta Fagioli Recipe
Step 1: Sauté Aromatics
Start by heating 2 tablespoons of extra virgin olive oil in your largest, heaviest pot over medium heat. Add the diced onion and let it gently cook for about 5 minutes, stirring now and then, until it’s soft and translucent. If your kitchen starts to smell like the heart of an Italian grandma’s house, you know you’re doing it right!
Step 2: Add Garlic
Stir in the minced garlic and cook for just 1 minute. Let it get fragrant without letting it brown—this is where the base of the Barefoot Contessa Pasta Fagioli Recipe develops serious depth, but overcooking garlic can turn it bitter, so keep an eye on it.
Step 3: Crisp the Pancetta
Now toss in those tiny cubes of pancetta. Stir occasionally, letting them crisp up for 5–7 minutes. As the fat renders, you’ll notice a magical, savory aroma wafting up—this is what helps turn the soup into something extra special.
Step 4: Incorporate the Beans and Broth
Pour in the Goya 16 Bean Soup Blend and give the whole pot a good stir to combine everything. Add 4 cups of chicken broth to start (you can always add more later if you like your soup soupier) and drop in the bay leaf to infuse every spoonful with gentle herbal notes.
Step 5: Deglaze with Wine
Pour in the dry red wine and allow it to gently simmer for about a minute. The alcohol will evaporate, leaving behind a subtle brightness that really makes the Barefoot Contessa Pasta Fagioli Recipe memorable.
Step 6: Add Tomatoes and Seasonings
Stir in the crushed San Marzano tomatoes and sprinkle smoked paprika over the top. Give the pot a taste, then season with Kosher salt and freshly ground black pepper. Adjust the seasonings as you go—remember, you can always add more, but you can’t take it away!
Step 7: Simmer
Cover the pot and let your soup gently bubble away for 30 minutes. This is when the beans, aromatics, and pancetta unite in perfect harmony. Take a peek and a taste occasionally—your kitchen will smell incredible!
Step 8: Cook the Pasta
When 30 minutes are up, stir in the cup of small pasta shapes. Let them simmer for about 10 minutes, or until just al dente. If the soup thickens too much, splash in a bit more chicken broth to get your favorite consistency.
Step 9: Finish the Soup
Pull out and discard the bay leaf. Stir in the tablespoon of red wine vinegar to sharpen and balance the flavors. Taste again and adjust your seasonings—this last tweak makes the Barefoot Contessa Pasta Fagioli Recipe sing.
Step 10: Serve
Ladle generous portions into big bowls. Top each with a shower of freshly grated Parmigiano-Reggiano, an artful drizzle of your best extra virgin olive oil, and a scatter of julienned fresh basil. A sprinkle of red pepper flakes gives it the perfect kick.
How to Serve Barefoot Contessa Pasta Fagioli Recipe
Garnishes
Classic finishing touches truly make the Barefoot Contessa Pasta Fagioli Recipe sparkle. Go for a fresh, generous grating of Parmigiano-Reggiano, a swirl of olive oil, vibrant green basil, or even a pinch of extra red pepper flakes. A few homemade croutons or a crack of black pepper can also ramp up the comfort factor.
Side Dishes
This soup pairs beautifully with a crisp salad drizzled in vinaigrette or a hunk of warm, crusty bread to mop up all that flavorful broth. If you’re feeling indulgent, garlic bread or a simple antipasto plate of olives and cured meats would be simply divine alongside a steaming bowl.
Creative Ways to Present
For a stunning dinner party spread, serve the Barefoot Contessa Pasta Fagioli Recipe in mini cocottes or stylish mugs, topped with a basil leaf and a twist of lemon zest. Or let guests build their own bowls from a toppings “bar” with cheese, chili flakes, and herbs all at the ready. It’s a guaranteed crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Leftover Barefoot Contessa Pasta Fagioli Recipe keeps well—simply cool the soup to room temperature, then transfer to airtight containers. Store in the fridge for up to 4 days, and you’ll have nourishing lunches at the ready all week long.
Freezing
If you’d like to freeze your soup, hold off on adding the pasta. Portion the cooled soup (minus pasta) into containers, leave a little room for expansion, and tuck away in the freezer for up to 3 months. When ready to enjoy, reheat and cook fresh pasta directly in the thawed soup for best results.
Reheating
To reheat, gently warm the soup in a pot over medium-low heat, stirring occasionally until hot. You may need to add a bit of water or broth if it’s thickened in the fridge. A microwave works just fine for individual portions—just cover loosely and heat in bursts, stirring in between.
FAQs
What if I don’t have pancetta?
No pancetta? No problem! Thick-cut bacon can stand in, bringing a smoky, salty kick to the Barefoot Contessa Pasta Fagioli Recipe. Or, for a vegetarian take, simply omit and up the olive oil for richness.
Can I use a different bean blend?
While the Goya 16 Bean Soup Blend delivers wonderful variety and texture, you can swap in any combination of canned beans you like—just adjust the simmer time as they’ll need less cooking.
How can I make this vegetarian?
Swap chicken broth for high-quality vegetable broth, skip pancetta, and pile on extra vegetables like diced carrots or celery. A sprinkle of smoked paprika and good cheese still gives plenty of flavor.
Can I make Barefoot Contessa Pasta Fagioli Recipe in a slow cooker?
Absolutely! Sauté aromatics and pancetta first, then transfer everything except the pasta to your slow cooker. Let it cook on low for 6–8 hours, stir in pasta at the end, and serve hot.
What’s the best pasta for this soup?
Short shapes like ditalini or tubettini work best—they’re classic and soak up the delicious broth without going mushy. If you only have elbows or small shells, those fit right in too.
Final Thoughts
If you’re craving a soup that tastes like it’s made for hugs and shared laughter, the Barefoot Contessa Pasta Fagioli Recipe should absolutely be on your menu. There’s no better way to bring friends and family together than over big bowls of this Italian comfort classic—I hope it brings as much joy to your table as it does mine!
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Barefoot Contessa Pasta Fagioli Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Barefoot Contessa Pasta Fagioli recipe is a hearty and comforting Italian soup featuring a flavorful blend of beans, pancetta, tomatoes, and pasta, all simmered in a savory broth. Topped with Parmigiano-Reggiano and fresh basil, it’s a satisfying dish perfect for a cozy meal.
Ingredients
Aromatics:
- 1 large onion, diced
- 1 tablespoon minced garlic (about 3 cloves)
Pancetta:
- 6 ounces pancetta, cut into 1/4-inch cubes
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
Soup Base:
- 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
- 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
- Sauté Aromatics: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent. Stir in garlic and cook until fragrant.
- Crisp the Pancetta: Add the pancetta to the pot and cook until crispy.
- Incorporate the Beans and Broth: Add the bean blend and chicken broth, then toss in the bay leaf.
- Deglaze with Wine: Pour in the red wine and let it simmer briefly.
- Add Tomatoes and Seasonings: Stir in tomatoes, smoked paprika, salt, and pepper. Adjust seasoning.
- Simmer: Cover and simmer for 30 minutes.
- Cook the Pasta: Stir in pasta and simmer until al dente.
- Finish the Soup: Remove bay leaf, stir in vinegar, adjust seasoning.
- Serve: Ladle into bowls, top with cheese, olive oil, basil, and red pepper flakes.
Notes
- You can customize the soup by adding other vegetables like carrots or celery.
- For a vegetarian version, omit the pancetta and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 1100mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 25mg
Keywords: Pasta Fagioli, Italian soup, barefoot contessa recipe
