Name: Barefoot Contessa Pasta Fagioli
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: Olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 can diced tomatoes; 4 cups chicken stock; 1 can cannellini beans, drained and rinsed; 1 can kidney beans, drained and rinsed; 1 sprig rosemary; 2 sprigs thyme; 1 bay leaf; 8 oz pasta; Salt, to taste; Black pepper, to taste; Grated Parmesan cheese (optional); Fresh parsley, chopped (optional)

Barefoot Contessa’s Pasta Fagioli is a classic Italian soup that’s both hearty and flavorful. This comforting dish features a perfect combination of tender pasta, creamy beans, and savory vegetables, making it a well-rounded meal that’s sure to please everyone. Barefoot Contessa Pasta Fagioli

Why You’ll Love This Recipe

I absolutely love how this Pasta Fagioli brings together simple, fresh ingredients to create a dish that’s rich in flavor and comforting. The blend of beans, pasta, and vegetables makes it a complete meal that’s both satisfying and nutritious. It’s also versatile, allowing me to adjust it with different beans, pasta shapes, or additional ingredients based on what I have available or prefer. The combination of rosemary and thyme adds a beautiful depth of flavor that just makes every bite irresistible.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

Olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
4 cups chicken stock (or vegetable broth for a vegetarian version)
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 sprig rosemary
2 sprigs thyme
1 bay leaf
Salt and pepper to taste
1 cup small pasta (like ditalini or elbow macaroni)
Grated Parmesan cheese (optional for topping)
Fresh parsley (optional for garnish)

Directions

Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5–7 minutes until the vegetables are softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the tomato paste and cook for 1–2 minutes to develop its flavor.
Add the canned diced tomatoes, chicken stock, cannellini beans, kidney beans, rosemary, thyme, and bay leaf. Bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 20–25 minutes, allowing the flavors to meld together.
Add the pasta to the pot and cook according to the package instructions, usually 8–10 minutes, until al dente. Stir occasionally to prevent sticking.
Remove the rosemary sprig, thyme sprigs, and bay leaf. Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and top with grated Parmesan cheese and fresh parsley, if desired.

Servings and Timing

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Vegetarian Version: Use vegetable broth instead of chicken stock and skip the Parmesan cheese or use a plant-based alternative.
Spicy Kick: Add a pinch of red pepper flakes for heat.
Creamy Style: Add a splash of heavy cream or coconut milk for a creamy version of the soup.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm on the stovetop over low heat, adding a splash of broth or water if needed to adjust the consistency.

FAQs

Can I use dry beans instead of canned beans in Pasta Fagioli?

Yes, dry beans can be used. Just soak them overnight, and cook them until tender before adding them to the recipe. This method requires extra time, so plan ahead.

How do I keep the pasta from getting mushy in Pasta Fagioli?

To prevent mushy pasta, I like to cook the pasta separately and then add it to each individual serving just before eating. This keeps the pasta perfectly al dente and prevents it from absorbing too much liquid when stored as leftovers.

Can Pasta Fagioli be made vegetarian?

Absolutely! Use vegetable broth instead of chicken stock, and you can also skip the Parmesan cheese or use a dairy-free alternative to make it fully vegetarian.

What can I substitute for fresh herbs in Pasta Fagioli?

If fresh herbs aren’t available, I substitute with dried herbs. I use about one-third of the amount since dried herbs are more concentrated. For example, one teaspoon of dried rosemary can replace one tablespoon of fresh rosemary.

Can I add other vegetables to Pasta Fagioli?

Yes! I like to add vegetables like zucchini, spinach, or bell peppers to this soup, depending on what I have on hand. It’s a great way to use up extra veggies and make the dish even more wholesome.

Conclusion

Barefoot Contessa’s Pasta Fagioli is a fantastic, flavorful soup that’s perfect for any time of year. It’s a one-pot meal that’s packed with wholesome ingredients, making it both nutritious and satisfying. Whether I’m serving it for a weeknight dinner or prepping it for lunch throughout the week, this soup always hits the spot. I can’t recommend it enough—it’s the perfect combination of comfort and taste!