Sharon BrownThere’s something about a hearty bowl of pasta fagioli that wraps you in warmth, much like a favorite sweater on a chilly day. When I think of comfort food, this Italian classic springs to mind. I remember the first time I had it at a little trattoria in my hometown, the aroma filled the air, and the flavors danced with every spoonful. Little did I know that I would soon become obsessed with creating my own version inspired by the fabulous Barefoot Contessa.
What is Barefoot Contessa Pasta Fagioli?
If you’ve never encountered this dish, let me spill the beans. Pasta fagioli, translating to “pasta and beans,” is a traditional Italian soup. Think of it as a warm, savory blend of beans and small pasta, often spiced with herbs and pancetta.
The flavors are so rich and deep, it’s no wonder this dish has become a staple in Italian households and beyond. The Barefoot Contessa version, which I eagerly replicated during a cozy Sunday afternoon, is a blend of ingredients that transform this humble soup into an irresistible feast.
Why You’ll Love This Barefoot Contessa Pasta Fagioli
So, what makes this pasta fagioli special? First, it exudes authenticity, as if you’ve plucked it straight from a rustic Italian kitchen. The pancetta gives it a delightful saltiness, while the beans bring heartiness. Not to mention, it’s versatile; perfect for a chilly evening or a casual family gathering. Plus, it’s one of those recipes that just gets better with time, allowing the flavors to meld beautifully. After you try this recipe, you might just find yourself making it a staple in your kitchen.
The Ingredients
Now, let’s talk about what you’ll need to whip up this delightful soup. Holding true to the original, I’ve listed everything required below:
- 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
Step 1: Sauté the Base
Start by heating two tablespoons of extra virgin olive oil in a large pot over medium heat. Toss in the diced onion and sauté for about 5 minutes, or until it turns translucent. It’s essential to let those onions release their flavors.
Next, stir in the minced garlic. I usually wait until I start smelling that garlicky goodness to know it’s time for the next step. This usually takes about 1 minute. Careful not to burn it, or you’ll end up with a bitter taste.
Step 2: Add the Pancetta
Now, let’s add the pancetta. If you’ve never cooked with pancetta, you’re in for a treat. It’s rich, salty, and will create such depth in your dish. Toss in the diced pancetta and cook until it becomes crispy. This usually takes about 5 to 7 minutes. Make sure to stir it occasionally; we want a nice even crisp!
Step 3: Incorporate the Beans and Broth
Next, it’s time to introduce the star of our show—the Goya 16 Bean Soup Blend. Pour it into the pot, and give it a good stir. Then, add about 4 to 6 cups of chicken broth. I usually start with 4 and then add more later if it seems too thick. Don’t forget to toss in the bay leaf!
Step 4: Pour in the Wine and Tomatoes
Now, for the fun part — add in the dry red wine. I typically choose a wine I wouldn’t mind drinking, as its essence will infuse into the soup. Allow it to simmer for a minute, letting the alcohol evaporate. Then, pour in that glorious can of crushed San Marzano tomatoes. This is where your soup begins to take shape. Stir gently, allowing the tomatoes to mingle with the other ingredients.
Step 5: Season to Perfection
At this point, sprinkle in the smoked paprika, salt, and pepper. Give it a taste; it’s a good opportunity to adjust anything if you deem necessary. A dash more of salt or a pinch of pepper can make all the difference!
Step 6: Simmer, Simmer, Simmer
Let the pot come to a gentle simmer. Cover it and let it bubble away for about 30 minutes. This allows the flavors to deepen and mingle beautifully. Feel free to get a little head start on saucing up your Parmigiano-Reggiano cheese; it will surely be a star topping.
Step 7: Add the Pasta
Now, let’s add that small pasta! Pour in a cup of your choice, like ditalini or tubettini. Since pasta can swell, I pay attention closely to the consistency. If it thickens too much, I might add some extra broth at this point. Simmer for another 10 minutes or until the pasta is cooked al dente.
Step 8: Finishing Touches
Once your pasta is done, remove the bay leaf. Stir in the red wine vinegar. Taste one last time, adjusting salt and pepper as necessary. The vinegar adds a zesty touch that brightens it all up.
Step 9: Serve and Garnish
Finally, ladle the soup into bowls and top with fresh basil and a sprinkle of that Parmigiano-Reggiano. A drizzle of good olive oil and perhaps a few red pepper flakes can elevate the dish to new heights!
Tips & Tricks
Let’s make sure you get the most out of your pasta fagioli experience with these handy tips:
- Go For Quality Ingredients: Using high-quality canned tomatoes and beans will drastically improve the overall taste. San Marzano tomatoes are worth seeking out.
- Adjust for Family Preferences: If someone in your family isn’t a fan of beans, you can substitute with lentils or even add other veggies like zucchini for extra goodness.
- Savor the Leftovers: This soup only gets better after a day in the fridge, allowing the flavors to deepen.
- Be Mindful of Pasta Cook Time: If you intend to save leftovers, cook the pasta separately. Add it when ready to eat to avoid mushiness.
- Experiment with Spice: Want to spice things up? Add a bit more red pepper flakes or even some chopped jalapeños for a zesty kick!
Nutrition Information
Can I Store Barefoot Contessa Pasta Fagioli?
Absolutely! Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, consider freezing it. Just make sure to let it cool completely before transferring it to the freezer. I usually portion it out for easy reheating later. When you’re ready to enjoy again, reheat it on the stove and add a splash of broth if it thickens too much.
What Can I Serve with Barefoot Contessa Pasta Fagioli Recipe?
Pairing sides with this pasta fagioli can enhance your dining experience. Here are a few suggestions:
- Crusty Bread: Freshly baked focaccia or a slice of sourdough is perfect for dipping.
- Salad: A light arugula salad with lemon vinaigrette complements the richness of the soup.
- Italian Sausages: For the meat-lovers, grilled sausages on the side can add protein to your meal.
- Cheese Platter: Offer a mix of cheeses to nibble on while enjoying the soup.
- Wine: A glass of the same red wine used in the recipe ties everything together beautifully.
Variations
If you’re ready to get a bit creative, here are some variations to consider for your pasta fagioli:
- Vegetable Version: Skip the pancetta and add bell peppers, carrots, and kale for a heartier veggie option.
- Spicy Kick: Incorporate spicy Italian sausage along with the pancetta for a dish that warms from the inside out.
- Creamy Twist: Add a splash of heavy cream within the last few minutes of cooking for a creamy texture.
- Different Beans: Experiment with different beans like cannellini or chickpeas to change up the flavors.
- Cheesy Layer: Stir in a handful of mozzarella cheese right before serving for a gooey surprise.
Barefoot Contessa Pasta Fagioli Recipe
Equipment
- Large pot
Ingredients
- 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
Instructions
- Start by heating two tablespoons of extra virgin olive oil in a large pot over medium heat. Toss in the diced onion and sauté for about 5 minutes, or until it turns translucent. It’s essential to let those onions release their flavors.
- Next, stir in the minced garlic. I usually wait until I start smelling that garlicky goodness to know it’s time for the next step. This usually takes about 1 minute. Careful not to burn it, or you’ll end up with a bitter taste.
- Now, let’s add the pancetta. If you’ve never cooked with pancetta, you’re in for a treat. It’s rich, salty, and will create such depth in your dish. Toss in the diced pancetta and cook until it becomes crispy. This usually takes about 5 to 7 minutes. Make sure to stir it occasionally; we want a nice even crisp!
- Next, it’s time to introduce the star of our show—the Goya 16 Bean Soup Blend. Pour it into the pot, and give it a good stir. Then, add about 4 to 6 cups of chicken broth. I usually start with 4 and then add more later if it seems too thick. Don’t forget to toss in the bay leaf!
- Now, for the fun part — add in the dry red wine. I typically choose a wine I wouldn’t mind drinking, as its essence will infuse into the soup. Allow it to simmer for a minute, letting the alcohol evaporate. Then, pour in that glorious can of crushed San Marzano tomatoes. This is where your soup begins to take shape. Stir gently, allowing the tomatoes to mingle with the other ingredients.
- At this point, sprinkle in the smoked paprika, salt, and pepper. Give it a taste; it’s a good opportunity to adjust anything if you deem necessary. A dash more of salt or a pinch of pepper can make all the difference!
- Let the pot come to a gentle simmer. Cover it and let it bubble away for about 30 minutes. This allows the flavors to deepen and mingle beautifully. Feel free to get a little head start on saucing up your Parmigiano-Reggiano cheese; it will surely be a star topping.
- Now, let’s add that small pasta! Pour in a cup of your choice, like ditalini or tubettini. Since pasta can swell, I pay attention closely to the consistency. If it thickens too much, I might add some extra broth at this point. Simmer for another 10 minutes or until the pasta is cooked al dente.
- Once your pasta is done, remove the bay leaf. Stir in the red wine vinegar. Taste one last time, adjusting salt and pepper as necessary. The vinegar adds a zesty touch that brightens it all up.
- Finally, ladle the soup into bowls and top with fresh basil and a sprinkle of that Parmigiano-Reggiano. A drizzle of good olive oil and perhaps a few red pepper flakes can elevate the dish to new heights!
Notes
- Go For Quality Ingredients: Using high-quality canned tomatoes and beans will drastically improve the overall taste. San Marzano tomatoes are worth seeking out.
- Adjust for Family Preferences: If someone in your family isn’t a fan of beans, you can substitute with lentils or even add other veggies like zucchini for extra goodness.
- Savor the Leftovers: This soup only gets better after a day in the fridge, allowing the flavors to deepen.
- Be Mindful of Pasta Cook Time: If you intend to save leftovers, cook the pasta separately. Add it when ready to eat to avoid mushiness.
- Experiment with Spice: Want to spice things up? Add a bit more red pepper flakes or even some chopped jalapeños for a zesty kick!
Nutrition
Frequently Asked Questions
Conclusion
Creating Barefoot Contessa’s pasta fagioli recipe is not just making a meal; it’s an experience. From the satisfying process of cooking it to the delightful aroma wafting through your kitchen, it’s something that warms both the heart and the belly. I hope you’ll dive into this culinary adventure and discover the joys of this Italian classic. Whether you’re gathering family around the table or savoring a solo bowl, this dish has a unique way of bringing people together. Enjoy every spoonful!
