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Barefoot Contessa Pasta Fagioli

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Barefoot Contessa’s Pasta Fagioli is a hearty, Italian-inspired soup that combines tender pasta, creamy beans, and savory vegetables in a rich broth. It’s perfect for cozy dinners or meal prepping for the week.

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)

Instructions

  1. 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.
  2. Add the minced garlic and cook for an additional minute until fragrant.
  3. Stir in the tomato paste and cook for 1–2 minutes to develop its flavor.
  4. Add the canned diced tomatoes, chicken stock, cannellini beans, kidney beans, rosemary, thyme, and bay leaf. Bring the mixture to a boil.
  5. Reduce the heat to low and let the soup simmer for 20–25 minutes, allowing the flavors to meld together.
  6. 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.
  7. Remove the rosemary sprig, thyme sprigs, and bay leaf. Season the soup with salt and black pepper to taste.
  8. Ladle the soup into bowls and top with grated Parmesan cheese and fresh parsley, if desired.

Notes

  • To make the soup vegetarian, use vegetable broth instead of chicken stock and skip the Parmesan cheese or use a plant-based alternative.
  • For a meaty addition, stir in cooked Italian sausage or pancetta.
  • For a creamier version, add a splash of heavy cream or coconut milk.
  • Store leftovers in the refrigerator for up to 3 days or freeze individual portions for up to 3 months.

Nutrition

Find it online: https://cookedbysarah.com/barefoot-contessa-pasta-fagioli/