Barefoot Contessa Pasta Fagioli Recipe

Introduction

Craving a taste of Ina Garten’s comforting, rustic cooking? This easy copycat recipe for Barefoot Contessa’s Pasta Fagioli brings her signature style of simple, flavorful ingredients to your kitchen. It’s a hearty, one-pot Italian bean and pasta soup that’s perfect for a cozy weeknight dinner. For another hands-off version, try this Crockpot Pasta Fagioli Recipe.

Ingredients

This Barefoot Contessa Pasta Fagioli recipe builds deep flavor with savory pancetta, aromatic vegetables, and a rich tomato base, finished with a bright splash of vinegar and fresh herbs.

• 1 large onion (diced)
• 1 tablespoon minced garlic (about 3 cloves)
• 6 ounces pancetta (cut into 1/4-inch cubes)
• 2 tablespoons extra virgin olive oil (plus extra for drizzling)
• 1 16-ounce package Goya 16 Bean Soup Blend
• 4 to 6 cups chicken broth
• 1 cup dry red wine
• 1 28-ounce can crushed San Marzano tomatoes
• 1 cup small pasta shapes (like ditalini or tubettini)
• 1 bay leaf
• 1 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper (to taste)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese (plus extra for garnish)
• 1 tablespoon high-quality red wine vinegar
• Fresh basil leaves (julienned, for garnish)
• 1/4 teaspoon red pepper flakes

Timing

Prep Time	20 minutes
Cook Time	40 minutes
Total Time	1 hour

Context: This Barefoot Contessa Pasta Fagioli Recipe comes together in about an hour, which is roughly 20% faster than many traditional, long-simmered versions.

Step-by-Step Instructions

Step 1 — Sauté the Aromatics

Heat a generous ¼ cup of good olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced pancetta and cook until it begins to crisp and render its fat, about 5 minutes. Stir in the chopped onions, carrots, and celery, cooking until the vegetables are softened, about 8 to 10 minutes.

Step 2 — Build the Flavor Base

Add the minced garlic and cook for one more minute until fragrant. Pour in one cup of a dry white wine, like Pinot Grigio, and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer until it is reduced by half, which will take about 3-4 minutes.

Step 3 — Simmer the Broth and Beans

Stir in the chicken stock, canned tomatoes (with their juices), and the rosemary sprig. Drain and rinse the canned cannellini beans, then add about two-thirds of them to the pot. Reserve the remaining beans. Bring the soup to a boil, then reduce the heat to maintain a low simmer. Partially cover and cook for 30 minutes to allow the flavors to meld.

Step 4 — Prepare the Pasta

While the soup simmers, bring a separate pot of salted water to a boil. Cook the ditalini pasta according to package directions until it is al dente—typically 8 to 10 minutes. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking. Cooking the pasta separately ensures it doesn’t become mushy in the soup.

Step 5 — Thicken the Soup

After 30 minutes, remove the rosemary sprig. Use a potato masher or immersion blender to lightly mash some of the beans right in the pot. This will naturally thicken the Barefoot Contessa Pasta Fagioli Recipe broth to a hearty, creamy consistency without needing any flour.

Step 6 — Combine and Finish

Add the cooked ditalini and the reserved whole cannellini beans to the soup pot. Stir gently and heat through for about 5 minutes. Finish by stirring in the freshly grated Parmesan cheese and a handful of chopped parsley. Taste and season with kosher salt and freshly ground black pepper as needed.

Step 7 — Serve and Garnish

Ladle the hot Pasta Fagioli into deep bowls. Drizzle each serving with a little extra virgin olive oil and sprinkle with additional Parmesan and a crack of black pepper. For the best texture, serve immediately so the pasta retains its perfect bite.

Nutritional Information

Calories	Approx. 420
Protein	18g
Carbohydrates	62g
Fat	12g
Fiber	10g
Sodium	Approx. 850mg

Note: These are per-serving estimates for the Barefoot Contessa Pasta Fagioli Recipe based on typical ingredients and serving size; actual values can vary.

Healthier Alternatives

This classic Barefoot Contessa Pasta Fagioli Recipe is wonderfully adaptable. Here are several practical ingredient swaps to tailor it to different dietary needs without sacrificing its soul-warming essence.

• Protein Alternative — Swap the pancetta for spicy Italian turkey sausage or a plant-based crumble. This maintains a savory, hearty profile while adjusting the fat content.
• Lower-Carb Option — Replace the ditalini pasta with spiralized zucchini (zoodles) or cauliflower rice. Add them at the very end to keep a fresh texture and lighten the dish.
• Gluten-Free Version — Use a high-quality gluten-free pasta like brown rice or chickpea elbows. Be sure to cook it separately and add it just before serving to prevent it from becoming mushy.
• Dairy-Free Adjustment — Omit the Parmesan rind and final garnish of grated cheese. For a creamy, umami finish, stir in a spoonful of nutritional yeast or a drizzle of good olive oil.
• Low-Sodium Variation — Use no-salt-added canned tomatoes and beans, and opt for low-sodium vegetable broth. You can amplify flavor with extra garlic, a bay leaf, and a splash of red wine vinegar at the end.
• Bean Swap for Digestion — If cannellini beans are hard to digest, try using lentils. They break down slightly and thicken the soup beautifully, offering a similar earthy note.
• Oil Change — Substitute the olive oil for avocado oil when sautéing for a higher smoke point and a neutral flavor that still lets the herbs and vegetables shine.
• Extra Veggie Boost — Add a handful of chopped spinach or kale in the last few minutes of cooking. It wilts quickly and introduces vibrant color and nutrients.

Serving Suggestions

• For a classic Italian meal, pair this Barefoot Contessa Pasta Fagioli recipe with a simple arugula salad dressed in lemon vinaigrette and a slice of warm, crusty bread for dipping.
• This rustic soup is perfect for casual weeknight dinners or a comforting weekend lunch, especially during cooler weather.
• Serve it in deep, wide bowls to showcase its hearty texture, garnished with a generous drizzle of extra virgin olive oil, a sprinkle of Parmesan cheese, and fresh parsley.
• For a heartier occasion, accompany it with grilled Italian sausages or a plate of roasted vegetables on the side.
• Leftovers of this Pasta Fagioli taste even better the next day, making it an ideal make-ahead option for meal prep or a cozy family gathering.
• Complete the experience with a glass of medium-bodied red wine, like a Chianti, to complement the rich, savory flavors of the beans and pasta.

Remember to adjust the soup’s consistency with a bit of hot water or broth when reheating, as the pasta will continue to absorb liquid.

Common Mistakes to Avoid

• Mistake: Using canned beans without rinsing them. Fix: Always rinse canned beans thoroughly to remove the starchy, salty liquid, which can muddy the texture and flavor of your Barefoot Contessa Pasta Fagioli Recipe.
• Mistake: Overcooking the pasta in the soup. Fix: Cook the pasta separately until just al dente, then add it to individual bowls before ladling the hot soup over it to prevent mushiness.
• Mistake: Skipping the pancetta or bacon. Fix: Render these cured meats first to build a rich, savory base of flavor (fond) that is essential for an authentic, deep-tasting soup.
• Mistake: Adding acidic tomatoes too early. Fix: Sauté your aromatics and vegetables first, then add the tomatoes to prevent them from inhibiting the softening of the onions and carrots.
• Mistake: Using a weak, under-seasoned broth. Fix: Opt for a high-quality, low-sodium chicken or vegetable stock as the foundation, as the pasta and beans will absorb a lot of the seasoning.
• Mistake: Not letting the soup simmer long enough. Fix: Allow the soup to simmer gently for at least 20-30 minutes after adding the broth to let the flavors marry and the beans soften perfectly.
• Mistake: Forgetting to reserve pasta water. Fix: Save a cup of the starchy pasta cooking water to adjust the soup’s consistency at the end, helping to create a silky, cohesive broth.
• Mistake: Neglecting the final garnish. Fix: A drizzle of good olive oil, a sprinkle of Parmesan, and fresh herbs just before serving add bright, fresh layers that elevate the entire dish.

Storing Tips

• Fridge: Cool the Barefoot Contesta Pasta Fagioli completely before transferring to an airtight container. It will keep well in the refrigerator for 3 to 4 days.
• Freezer: For longer storage, freeze in portion-sized airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently reheat soup in a saucepan over medium-low heat, stirring occasionally, until steaming hot. You may need to add a splash of broth or water as the pasta absorbs liquid. For food safety, ensure the reheated Pasta Fagioli reaches an internal temperature of 165°F (74°C).

Note that the pasta will continue to soften upon storage. For best texture, consider slightly undercooking the pasta if you plan to have leftovers.

Conclusion

This Barefoot Contessa Pasta Fagioli recipe is a comforting, classic Italian soup that’s perfect for any night. For more easy, hearty soups, try our Crockpot Pasta e Fagioli Recipe or Olive Garden Pasta e Fagioli. We hope you love it! Share your results in the comments and subscribe for more simple, delicious recipes.

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FAQs

What type of pasta is best for Barefoot Contessa Pasta Fagioli?

Small, sturdy pasta shapes like ditalini or small shells work best. They hold up well in the hearty soup and capture the beans and broth in every bite. Using the right pasta is key for the authentic texture of this Barefoot Contessa Pasta Fagioli Recipe.

Can I make this recipe in advance?

Yes, this soup tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3 days. Note that the pasta will continue to absorb liquid, so you may need to add a little broth or water when reheating.

What can I use if I don’t have pancetta?

You can substitute thick-cut bacon or a few tablespoons of olive oil for a vegetarian version. The pancetta adds a savory depth, but the Barefoot Contessa Pasta Fagioli Recipe will still be delicious with these alternatives.