Barefoot Contessa Pasta Fagioli

This Barefoot Contessa Pasta Fagioli recipe has become my ultimate answer to cozy heartwarming comfort food. The combination of creamy beans tender pasta deeply flavored tomatoes and a hint of pancetta reminds me of rustic Italian meals shared with friends. I find it so satisfying any night of the week and especially love how this one-pot meal fills the kitchen with the most inviting aroma.

I first tried a version of this when I craved something warming in early fall. Now it is the dish I always turn to when I want to feed a crowd or need something reassuring after a long day.

Ingredients

• Large onion: diced for gentle sweetness and depth look for firm onions without blemishes
• Minced garlic: brings aromatic sharpness use fresh for best results
• Pancetta: adds a salty richness and authentic Italian touch choose well-marbled cuts
• Extra virgin olive oil: lends fruitiness and silkiness select cold-pressed for purest taste
• Goya sixteen bean soup blend: provides texture nutrients and hearty substance check for unbroken beans
• Chicken broth: infuses savory flavor opt for low sodium and rich golden color
• Dry red wine: deepens the base and complexity pick a wine you would actually drink
• San Marzano crushed tomatoes: give bright acidity and sweetness genuine San Marzanos make a difference
• Small pasta shapes like ditalini: hold onto the soup’s flavors and are easy to eat pick bronze-cut pasta for better texture
• Bay leaf: adds subtle fragrance look for whole leaves without tears
• Smoked paprika: imparts a gentle smokiness use Spanish smoked paprika for authenticity
• Kosher salt and freshly ground black pepper: round out flavors choose flake salt for easy measuring
• Parmigiano Reggiano: provides nutty finish and richness always grate fresh for the boldest taste
• High quality red wine vinegar: brightens the soup look for aged vinegar if possible
• Fresh basil leaves: add a clean herbal lift pick vibrant green unbruised leaves
• Red pepper flakes: lend the perfect touch of heat use sparingly and sprinkle right before serving

Instructions

Sauté the Aromatics:

Gently heat extra virgin olive oil in a large heavy bottomed pot over medium heat. Add the diced onion and let it sweat for approximately five minutes stirring occasionally. The onion should turn soft and translucent and will start building the backbone of the soup’s flavor.

Add the Garlic:

Sprinkle in the minced garlic and stir constantly for about one minute. Watch closely because garlic can burn quickly. You want the garlic fragrant and golden but never browned.

Crisp the Pancetta:

Toss in the cubed pancetta. Stir and let it cook for about five to seven minutes until you see crispy golden edges forming. Rendered pancetta brings in a savory body that enriches every spoonful.

Incorporate Beans and Broth:

Pour in the Goya sixteen bean blend and stir well to coat with all the oil and aromatics. Add four cups of chicken broth along with the bay leaf ensuring the beans are fully submerged. If the pot looks dry add more broth by the half cup.

Deglaze with Wine:

Lift the flavors by pouring in the dry red wine letting it bubble for about one minute. The wine should reduce slightly and all the tiny brown bits on the bottom will dissolve into the soup base.

Add Tomatoes and Seasonings:

Stir in the crushed San Marzano tomatoes making sure they mix evenly. Sprinkle with smoked paprika kosher salt and black pepper. Taste the broth and if needed add an extra pinch of salt. This stage sets both color and flavor.

Simmer:

Lower the heat and cover the pot. Let the soup gently simmer for thirty minutes so the beans begin to soften and all the flavors meld. Stir once or twice and check the liquid level adding more broth if the mixture gets too thick.

Cook the Pasta:

Uncover and stir in one cup of small pasta shapes. Let simmer another ten minutes until the pasta is perfectly al dente and the soup’s texture reaches that classic rich thickness. Add broth as necessary keeping the soup glossy and not dry.

Finish the Soup:

Use tongs to remove the bay leaf and stir in the red wine vinegar. This wakes up all the background flavors and adds lively acidity. Taste and adjust salt and pepper again if you like.

Serve:

Ladle soup into deep bowls. Top each serving with a shower of freshly grated Parmigiano Reggiano a drizzle of extra virgin olive oil julienned basil and just a whisper of red pepper flakes for brightness.

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Smoked paprika is what takes this soup from ordinary to extraordinary in my kitchen. Once my son insisted on adding his own handful of basil to the pot because it smelled so good—the whole batch disappeared that night.

Storage Tips

Let the soup cool completely before transferring to airtight containers. It keeps well in the fridge for up to four days. If planning to freeze make sure to leave out the pasta and fresh basil then reheat and boil fresh pasta right before serving for the best texture.

Ingredient Substitutions

You can swap pancetta for bacon or skip it altogether for a vegetarian soup just use a little extra olive oil for richness. Any small bean blend will work if you cannot find the sixteen bean mix. Vegetable broth can take the place of chicken broth.

Serving Suggestions

I love a big bowl of this soup with thick crusty bread and a leafy green salad. Try it as an appetizer for Italian themed dinners or add slices of grilled sourdough for ultimate comfort.

Cultural Notes

Pasta Fagioli is a beloved staple from the rustic cuisine of central and southern Italy. Every household does it their own way but the universal comfort of beans pasta and tomato brings people together at the table. My version is inspired by my favorite scenes on Barefoot Contessa and recipes scribbled by my grandmother.

Seasonal Adaptations

Swap in fresh summer tomatoes for the canned variety when they are in peak season. Add kale or spinach at the end for a vibrant green touch. Try topping with pesto or extra fresh herbs in late spring.

Success Stories

Every time I make this soup for guests they ask for seconds and usually the recipe. My neighbor once came over after smelling it through the window and said it made her feel like she was eating in a trattoria. My kids always sneak bites of the pancetta as soon as it hits the cutting board.

Freezer Meal Conversion

If you want to freeze this soup assemble everything except the pasta and fresh herbs. Let cool and freeze in individual portions. When ready to serve return to the stove and add cooked pasta plus basil for a fresh just made taste.

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I learned to always keep a wedge of real Parmigiano Reggiano handy for this recipe. The rind itself can even be tossed into the soup as it simmers for a deep nutty background and then discarded before serving.

Frequently Asked Questions

→ What kind of beans are used?

This dish uses a 16-bean blend, offering a medley of textures and earthy flavors for a robust result.

→ Can I substitute the pancetta?

Yes, guanciale or bacon work well, or omit for a vegetarian option while maintaining depth with extra olive oil.

→ Which pasta shapes are best?

Small shapes like ditalini or tubettini are ideal, soaking up the flavors and blending perfectly with the beans.

→ How do I make it thicker?

Simmer uncovered to let the broth reduce, or mash some of the beans directly in the pot for a creamier finish.

→ What garnishes enhance the flavor?

Grated Parmigiano-Reggiano, fresh basil, and a drizzle of olive oil add complexity and a fresh touch just before serving.