Description
The Barefoot Contessa Pasta Fagioli Recipe is a heartwarming Italian soup that embodies comfort with every spoonful. This robust dish combines protein-rich beans, tender pasta, and an array of fresh vegetables, all simmered together in a flavorful broth infused with aromatic herbs. It’s not just a meal; it’s an experience perfect for cozy weeknight dinners or gatherings with loved ones. Easy to prepare and customizable to your taste, this hearty soup shines as a nourishing option that will delight everyone at the table. Whether you enjoy it with crusty bread or topped with Parmesan cheese, each bowl promises warmth and satisfaction.
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
- 1 sprig rosemary (or ½ tsp dried)
- 2 sprigs thyme (or ½ tsp dried)
- 1 bay leaf
- 1 tsp salt
- ½ tsp pepper
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion, diced carrots, and celery until soft (5-7 minutes). Add minced garlic and cook for another minute.
- Stir in tomato paste and canned diced tomatoes. Mix well.
- Pour in chicken or vegetable broth; add cannellini beans, kidney beans, rosemary, thyme, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat and let it simmer for 20–25 minutes.
- Add small pasta and cook according to package instructions until al dente.
- Adjust seasoning if needed. Remove herb sprigs if using fresh ones before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg