Pasta Fagioli, a traditional Italian soup, is a hearty, comforting dish that combines pasta and beans in a rich, savory broth. The Barefoot Contessa, Ina Garten, is renowned for her delicious, easy-to-follow recipes, and her take on Pasta Fagioli is no exception. This guide will walk you through her recipe, offering tips and variations to make this classic soup perfect for your taste.
Pasta Fagioli, also known as “pasta and beans,” is a beloved Italian soup known for its rich, comforting flavors. The Barefoot Contessa, Ina Garten, brings her expertise to this classic dish, making it accessible and delicious for home cooks. This recipe guide will take you through every step of preparing Pasta Fagioli, ensuring a delightful culinary experience.
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Barefoot Contessa Pasta Fagioli Recipe
Ingredients
- 2 tbsp olive oil
- 4 ounces pancetta, diced
- 1 diced onion
- 2 sliced carrots
- 2 diced celery stalks
- 4 cloves garlic
- 1/4 tbsp crushed red pepper flakes
- 28 ounces crushed tomatoes
- 4 cup chicken broth
- 15 ounces cannellini beans, drained and rinsed
- 15 ounces red kidney beans, drained and rinsed
- 1 cup small pasta
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp Salt
- 1 tbsp black pepper
Instructions
- Prepare the Base:Heat the olive oil in a large pot over medium heat.Add the pancetta and cook until crispy, about 5 minutes.Add the onions, carrots, and celery. Cook until the vegetables are tender, about 10 minutes.Add the garlic and crushed red pepper flakes, and cook for another minute.
- Add the Tomatoes and Broth:Stir in the crushed tomatoes and chicken broth.Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
- Cook the Beans and Pasta:Add the cannellini and kidney beans to the pot.Stir in the pasta and cook until al dente, about 10 minutes.
- Finish and Serve:Stir in the Parmesan cheese and parsley.Season with salt and freshly ground black pepper to taste.Serve hot, with extra Parmesan cheese on the side.
Notes
Tips for Perfect Barefoot Contessa Pasta Fagioli Recipe
-
Adjust Seasoning:
Taste and adjust the seasoning before serving. Sometimes a little extra salt, pepper, or a splash of vinegar can brighten the flavors.
2. Adding Greens:
Stir in some fresh spinach or kale towards the end of cooking for added nutrition and color.
3. Spice It Up:
For a bit of heat, add a pinch of red pepper flakes when sautéing the vegetables.
4. Herbs:
Fresh herbs can be used instead of dried for a more vibrant flavor. Add them towards the end of cooking.
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FAQs for Barefoot Contessa Pasta Fagioli Recipe
- How long does Pasta Fagioli last in the fridge?
Pasta Fagioli can be stored in an airtight container in the refrigerator for up to 5 days.
- Can I freeze Pasta Fagioli?
Yes, you can freeze Pasta Fagioli. It’s best to freeze the soup without the pasta and add freshly cooked pasta when reheating.
- What can I use instead of pancetta?
You can substitute pancetta with bacon or leave it out for a vegetarian version.
- Is Pasta Fagioli gluten-free?
To make it gluten-free, use gluten-free pasta. The rest of the ingredients are naturally gluten-free.
- Can I make Pasta Fagioli in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables and pancetta first, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- How do I thicken Pasta Fagioli?
If you prefer a thicker soup, you can mash some of the beans or add a slurry of cornstarch and water.
Conclusion
Barefoot Contessa’s Pasta Fagioli is a hearty, comforting dish that’s perfect for any season. By following this detailed recipe, you can create a delicious, homemade version of this classic Italian. Key tips such as using fresh herbs, Homemade chicken stock, and cooking pasta separately ensure that each element of the soup shines. Serving with a drizzle of good olive oil, freshly grated Parmesan, and crusty bread adds the perfect finishing touches.