Barefoot Contessa Pasta Fagioli Recipe
Discover the delightful Barefoot Contessa Pasta Fagioli recipe by Ina Garten. This classic Italian soup is comforting, easy to make, and full of flavor!
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
Avoid overcooking the pasta, as it can become mushy. Cook it separately and add it to the soup just before serving. Use high-quality chicken stock for the best flavor, and don’t skimp on the aromatics.