barefoot contessa pasta fagioli recipe

Written BySheba G Updated On
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The Best barefoot contessa pasta fagioli recipe

I have to tell you about this Barefoot Contessa pasta fagioli recipe. It has become a weeknight staple in our house. My kids actually ask for it, which says a lot because they are picky eaters. The beauty of this soup is that it feels hearty and satisfying but it is also packed with protein and fiber from the beans and pasta. It is a complete meal in a bowl and I love that I can use pantry staples to throw it together.

The first time I made it, I was surprised at how much flavor comes from simple ingredients like onion, garlic, and pancetta. Ina Garten really knows how to build layers of taste without a lot of fuss. This recipe is perfect for a busy weeknight dinner when you want something warm and comforting. It is also great for meal prep because the flavors get even better the next day. Plus, it is a healthy choice with all those vegetables and beans. My family loves it and I am sure yours will too.

Barefoot Contessa Pasta Fagioli

4.8 from 1296 votes

This classic Italian soup is hearty and comforting. It combines tubetti pasta, cannellini beans, and pancetta in a rich tomato broth.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
4 ounces pancetta, diced
1 cup chopped yellow onion
1 cup chopped carrots
1 cup chopped celery
3 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
4 cups low sodium chicken stock
1 (15 ounce) can cannellini beans, drained and rinsed
1 cup dried tubetti pasta
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley

For Serving

Freshly grated Parmesan cheese
Extra virgin olive oil for drizzling

👨‍🍳Directions

1Heat the olive oil in a large Dutch oven over medium heat. Add the pancetta and cook until it is crisp and the fat has rendered, about 5 minutes.
2Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes.
3Add the minced garlic and cook for 1 minute until fragrant.
4Pour in the crushed tomatoes and chicken stock. Stir to combine and bring the mixture to a boil.
5Add the cannellini beans, tubetti pasta, oregano, salt, and pepper. Reduce the heat to a simmer and cook, stirring occasionally, until the pasta is tender, about 10 to 12 minutes.
6Remove the pot from the heat. Stir in the fresh parsley.
7Ladle the soup into bowls. Top with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil. Serve hot.

🔧Equipment

Large Dutch oven or heavy pot
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 15g💛Saturated Fat: 5g❤️Cholesterol: 25mg🧂Sodium: 850mg🌾Total Carbs: 45g🥦Dietary Fiber: 8g🍬Sugars: 8g🥩Protein: 18g

📝Notes

Tips: You can substitute bacon for pancetta if needed. For a vegetarian version, skip the pancetta and use vegetable stock. The soup thickens as it sits, so add extra stock when reheating.

Watch Video Of How Barefoot Contessa Pasta Fagioli Works

This Barefoot Contessa pasta fagioli recipe is a winner for any family gathering or simple weeknight dinner. It is easy to make, uses basic ingredients, and fills the house with an amazing aroma. I feel good serving this to my family because it is both delicious and nutritious.

❓ Frequently Asked Questions About Barefoot Contessa Pasta Fagioli

1. Can I use a different type of pasta?

Yes, you can use any small pasta shape like ditalini, elbow macaroni, or small shells. Just adjust the cooking time according to the package directions so the pasta does not get too mushy.

2. Is this recipe gluten free?

No, it is not gluten free because it uses regular pasta. To make it gluten free, use your favorite gluten free small pasta shape and ensure the chicken stock is gluten free.

3. Can I make this soup ahead of time?

Absolutely. The flavors meld together beautifully overnight. However, the pasta will continue to absorb liquid, so you may need to add extra broth or water when reheating to reach your desired consistency.

4. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months. If freezing, consider undercooking the pasta slightly so it does not become too soft when reheated.

5. Can I add more vegetables?

Yes, this soup is very adaptable. You can add chopped zucchini, spinach, or kale. Add heartier vegetables with the carrots and celery, and add leafy greens in the last few minutes of cooking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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