Print

Barefoot Contessa Pasta Fagioli Recipe

Barefoot Contessa Pasta Fagioli Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the heartwarming goodness of the Barefoot Contessa Pasta Fagioli Recipe, a rustic Italian soup that brings comfort to any table. This delightful dish combines tender beans, small pasta, and a medley of fresh vegetables simmered in a rich broth, making it an ideal choice for cozy weeknight dinners or gatherings with friends. The balance of aromatic herbs and tomatoes creates a flavor profile that warms the soul, while its versatility allows for easy customization—perfect for meat lovers and vegetarians alike.

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 (like ditalini)
  • 1 sprig rosemary (or ½ tsp dried)
  • 2 sprigs thyme (or ½ tsp dried)
  • 1 bay leaf
  • 1 tsp salt
  • ½ tsp pepper

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté chopped onion, diced carrots, and celery until softened (5–7 minutes). Add minced garlic.
  2. Stir in tomato paste and canned diced tomatoes; mix well.
  3. Pour in chicken or vegetable broth along with cannellini and kidney beans. Add rosemary, thyme, bay leaf, salt, and pepper; bring to a boil.
  4. Reduce heat and simmer uncovered for 20–25 minutes to meld flavors.
  5. Add small pasta; cook until al dente according to package instructions (about 8–10 minutes).
  6. Season to taste, remove herb stems, and garnish with Parmesan cheese and parsley if desired.

Nutrition

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