Barefoot Contessa Pasta Fagioli (Print Version)
Classic Italian beans, pancetta, tomatoes, and tender pasta in a warming bowl bursting with robust flavors.
# Ingredients:
→ Vegetables and Aromatics
01 -
1 large onion, diced
02 -
1 tablespoon minced garlic (about 3 cloves)
→ Meat
03 -
6 ounces pancetta, cut into 1/4-inch cubes
→ Oils and Fats
04 -
2 tablespoons extra virgin olive oil, plus more for drizzling
→ Legumes
05 -
1 (16-ounce) package Goya 16 Bean Soup Blend
→ Liquids
06 -
4 to 6 cups chicken broth
07 -
1 cup dry red wine
→ Canned Tomatoes
08 -
1 (28-ounce) can crushed San Marzano tomatoes
→ Pasta
09 -
1 cup small pasta shapes, such as ditalini or tubettini
→ Seasonings and Spices
10 -
1 bay leaf
11 -
1 teaspoon smoked paprika
12 -
Kosher salt, to taste
13 -
Freshly ground black pepper, to taste
14 -
1/4 teaspoon red pepper flakes
→ Cheese
15 -
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
→ Condiments
16 -
1 tablespoon high-quality red wine vinegar
→ Garnishes
17 -
Fresh basil leaves, julienned
# Instructions:
01 -
In a large pot, heat 2 tablespoons extra virgin olive oil over medium heat. Add the diced onion and sauté for approximately 5 minutes until translucent and aromatic.
02 -
Stir in the minced garlic and cook for 1 minute until fragrant, ensuring it does not brown.
03 -
Add the pancetta and cook for 5 to 7 minutes, stirring occasionally, until golden and crispy.
04 -
Add the 16 Bean Soup Blend and stir to combine. Pour in 4 cups of chicken broth, with additional broth as needed. Add the bay leaf and mix thoroughly.
05 -
Pour in the dry red wine, allowing it to simmer for about 1 minute to reduce and let the alcohol cook off.
06 -
Stir in crushed San Marzano tomatoes, smoked paprika, kosher salt, and black pepper. Taste and adjust seasoning as required.
07 -
Bring the mixture to a gentle simmer. Cover and cook for 30 minutes so the flavors blend fully.
08 -
Add in the small pasta shapes and simmer for 10 minutes, or until al dente. Add more chicken broth if the mixture thickens excessively.
09 -
Remove the bay leaf. Stir in the red wine vinegar, adjust salt and pepper to taste, and blend in the freshly grated Parmigiano-Reggiano.
10 -
Ladle the soup into bowls. Top with an extra grating of Parmigiano-Reggiano, a drizzle of extra virgin olive oil, julienned fresh basil, and red pepper flakes.
# Notes:
01 -
Add the chicken broth gradually to control the desired consistency. For a vegetarian option, substitute with vegetable broth and omit pancetta.