Description
Indulge in the comforting warmth of the Barefoot Contessa Pasta Fagioli Recipe, a delightful Italian soup that transforms simple ingredients into a hearty meal. This rustic dish features a rich blend of beans, tender pasta, and fresh vegetables, creating a nourishing option perfect for family gatherings or cozy weeknight dinners. With its robust flavors derived from aromatic herbs and wholesome veggies, this pasta fagioli is sure to satisfy every palate. Whether served as a main course or alongside crusty bread, this recipe is versatile and easy to prepare.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 (14 oz) can diced tomatoes
- 6 cups chicken or vegetable broth
- 1 (15 oz) can cannellini beans
- 1 (15 oz) can kidney beans
- 1 cup small pasta (e.g., ditalini)
- Fresh herbs (rosemary, thyme)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery; sauté until softened (5–7 minutes). Stir in garlic and cook for an additional minute.
- Mix in tomato paste and diced tomatoes; combine thoroughly.
- Pour in chicken or vegetable broth along with cannellini beans and kidney beans. Add rosemary, thyme, salt, and pepper. Bring to a boil.
- Reduce heat to low and simmer uncovered for 20–25 minutes.
- Stir in pasta and cook according to package instructions until al dente.
- Adjust seasoning as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg