Barefoot Contessa Pasta Fagioli
Indulge in the comforting flavors of the Barefoot Contessa Pasta Fagioli Recipe, a rustic Italian soup that warms your soul. This hearty dish combines tender beans, small pasta, and fresh vegetables in a savory broth, making it perfect for chilly evenings or casual gatherings. With its rich, bold flavors and delightful textures, this pasta fagioli is sure to become a beloved staple in your meal rotation. Easy to prepare and customizable with whatever veggies you have on hand, it’s not just a meal but an experience that brings family and friends together.
- 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
- In a large pot, heat olive oil over medium heat. Sauté chopped onion, diced carrots, and celery until softened. Add minced garlic and cook for an additional minute.
- Stir in tomato paste and diced tomatoes until well combined.
- Pour in chicken or vegetable broth along with cannellini beans, kidney beans, herbs, and bay leaf. Bring to a boil.
- Reduce heat to low and let simmer for 20-25 minutes.
- Add pasta to the pot and cook according to package instructions until al dente.
- Season with salt and pepper to taste. Remove herbs before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg