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
Scale
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
