Welcome to a delicious culinary journey with the Barefoot Contessa Pasta Fagioli recipe. This hearty and flavorful Italian dish is a delightful combination of pasta, beans, vegetables, and aromatic herbs, creating a comforting and satisfying meal for any occasion.
In this article, we will guide you through the step-by-step process of preparing this classic dish, along with serving suggestions and valuable cooking tips to enhance your culinary experience.
How to Make Barefoot Contessa Pasta Fagioli
Equipment Needed
To prepare this Pasta Fagioli recipe, you will require the following kitchen essentials:
- Large pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Can opener
- Colander
- Serving bowls
Ingredients
For this delightful Pasta Fagioli recipe, you will need the following ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cloves of garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cans (15.5 ounces each) cannellini beans, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup ditalini or other small pasta
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions
- Use a large pot to heat olive oil over medium heat. Add and sauté diced onion until translucent for 5 minutes.
- Cook for an additional minute by adding minced garlic.
- Stir in the diced carrots and celery, and cook for another 5 minutes until the vegetables begin to soften.
- Pour in the diced tomatoes with their juice and add the drained cannellini beans to the pot. Stir well to combine.
- Add the chicken or vegetable broth, dried thyme, dried oregano, and bay leaf to the pot. Adjust to your taste by seasoning with salt and pepper.
- Give a boil to the mixture. After that low down the heat and let it simmer for 20 minutes. This will help to meld the flavors together.
- In the meantime, cook the pasta separately until al dente by following package instructions. Drain and set aside.
- Let the soup simmer for 20 minutes. Remove the bay leaf and stir the cooked pasta.
- Cook for an additional 5 minutes, allowing the pasta to absorb the flavors of the soup.
- Taste and adjust the seasoning if needed.
- Serve the Barefoot Contessa Pasta Fagioli hot in individual bowls, garnished with fresh chopped parsley.
Cooking Tips for Barefoot Contessa Pasta Fagioli
- Feel free to customize the recipe by adding other vegetables such as zucchini or spinach.
- Cook the pasta separately to avoid it becoming too mushy when left in the soup for an extended period.
- If the soup thickens upon standing, you can add a little more broth or water when reheating.
Serving Suggestions for Barefoot Contessa Pasta Fagioli
- Serve with crusty bread or garlic bread on the side for dipping.
- Sprinkle freshly grated Parmesan cheese on top of each serving.
- Pair with a crisp green salad dressed with a lemon vinaigrette for a refreshing contrast.
- Add a drizzle of extra virgin olive oil over the soup just before serving for extra richness.
- Serve alongside a charcuterie board filled with cured meats, cheeses, and olives for a complete meal experience.
Conclusion
Indulge in the heartwarming flavors of the Barefoot Contessa Pasta Fagioli recipe, a delightful Italian dish that combines tender pasta, creamy beans, and aromatic herbs in a rich and comforting soup. Whether you’re cooking for a family dinner or hosting a gathering, this recipe is sure to impress. With its simple yet satisfying ingredients, it’s a dish that will warm your soul and leave you craving for more. Enjoy the process of creating this delicious classic and savor every spoonful!
FAQs
Can I freeze the leftover Pasta Fagioli?
Yes, you can freeze the leftovers in airtight containers for up to three months. Thaw and reheat on the stovetop, adding a splash of broth if needed.
Can I use different beans instead of cannellini beans?
Yes, you can experiment with different types of beans such as kidney beans or Great Northern beans for a variation in flavor and texture.
Barefoot Contessa Pasta Fagioli Recipe
Equipment
- Large pot
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Can opener
- Colander
- Serving bowls
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cloves of garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cans (15.5 ounces each) cannellini beans, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup ditalini or other small pasta
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Use a large pot to heat olive oil over medium heat. Add and sauté diced onion until translucent for 5 minutes.
- Cook for an additional minute by adding minced garlic.
- Stir in the diced carrots and celery, and cook for another 5 minutes until the vegetables begin to soften.
- Pour in the diced tomatoes with their juice and add the drained cannellini beans to the pot. Stir well to combine.
- Add the chicken or vegetable broth, dried thyme, dried oregano, and bay leaf to the pot. Adjust to your taste by seasoning with salt and pepper.
- Give a boil to the mixture. After that low down the heat and let it simmer for 20 minutes. This will help to meld the flavors together.
- In the meantime, cook the pasta separately until al dente by following package instructions. Drain and set aside.
- Let the soup simmer for 20 minutes. Remove the bay leaf and stir the cooked pasta.
- Cook for an additional 5 minutes, allowing the pasta to absorb the flavors of the soup.
- Taste and adjust the seasoning if needed.
- Serve the Barefoot Contessa Pasta Fagioli hot in individual bowls, garnished with fresh chopped parsley.
