Dive into the heart of comfort food with the Barefoot Contessa Pasta Fagioli recipe , a delightful dish that embodies the essence of home-cooked warmth and flavor. Ina Garten, also known as the Barefoot Contessa, has transformed this classic Italian soup into a hearty and satisfying meal that’s perfect for any occasion. Whether you’re gathering with family on a cozy evening or seeking a touch of homemade goodness, this Pasta Fagioli recipe offers a blend of rich flavors and textures that will leave everyone asking for seconds.
Featuring a robust selection of ingredients, including the surprising twist of 16 different beans, this recipe takes you on a culinary journey through the simplicity and elegance of Italian cooking, all while maintaining Ina’s signature approach to accessible, foolproof dishes. From the savory depth of pancetta and onions to the fresh zest of basil and Parmesan, every spoonful of this soup is a testament to the balance and beauty of well-crafted home cooking. So, put on your apron, and let’s embark on a delicious adventure with the Barefoot Contessa’s unforgettable Pasta Fagioli Recipe.
Overview Barefoot Contessa Pasta Fagioli
The star of this soup is the 16 bean mix which includes an array of beans like navy, kidney, great northern, lima, pinto, and fava beans. This variety adds visual appeal and gives the soup a unique hearty taste. In addition to the beans, key ingredients include ditalini pasta, tomatoes, onions, celery, carrots, chicken broth, Parmesan cheese, basil, and pancetta. When combined, these ingredients create a rich, comforting soup that’s perfect for chilly nights.
Preparation Barefoot Contessa Pasta Fagioli
Proper preparation is key to ensuring the beans cook evenly and reach their perfect tender texture. Always remember to pick through the 16 bean mix to remove any debris and then rinse the beans. Next, soak them overnight in a large pot of cold water. This softens the beans and reduces the cooking time.
While the beans soak, take time to prep the aromatic vegetables like carrots, onions, and celery. Chop them into small even pieces to maximize flavor distribution later.
Cooking Barefoot Contessa Pasta Fagioli
Once the beans have soaked, drain them and transfer to a large pot. Cover with water by several inches, add the chicken broth and tomatoes, and bring to a boil. Then reduce to a simmer and cook for 1 1⁄2 hours to soften the beans.
While the beans cook, sauté the pancetta in a skillet until crispy. Add the cooked pancetta, carrots, celery, and onions to the beans during the last 30 minutes of cooking.
After 1 1⁄2 hours taste the beans for doneness. They should be very soft and tender. Add the ditalini pasta and cook 10 more minutes until al dente.
Finishing Touches Barefoot Contessa Pasta Fagioli
The final step is adjusting the flavor. Stir in Parmesan cheese, red wine vinegar, salt, and pepper until the taste is well-balanced. The cheese contributes richness while the vinegar brightens up the flavors. Finally, stir in fresh chopped basil just before serving. The fresh herb adds aromatic flavor.
Serving and Pairing Barefoot Contessa Pasta Fagioli
Ladle the hot soup into bowls and garnish with extra Parmesan cheese and basil. Crusty bread is a natural pairing, dipping the slices directly into the broth. For an extra pop of color, add shavings of carrot on top.
To take the meal to the next level, consider pairing with a Nero d’Avola red wine from Sicily. The full-bodied fruitiness helps cut through the soup’s richness. For a lower alcohol option, pair with an Italian soda made with seltzer and a splash of cherry syrup.
Nutrition Barefoot Contessa Pasta Fagioli
Pasta e Fagioli provides a spectrum of nutrients from its mix of grains, beans, vegetables, and herbs. The beans offer a hefty dose of plant-based protein and fiber to keep you satisfied. Tomatoes provide vitamin C and lycopene antioxidants. The carrots add vitamin A for immune health. When served with whole grain bread, this soup makes for a well-rounded, nutritious meal.
Variations Barefoot Contessa Pasta Fagioli
One of the beauties of Pasta Fagioli is how adaptable it is to different ingredients and dietary needs. For vegetarians, the pancetta can be omitted or substituted with mushrooms to provide savory umami flavor. If you can’t find a 16 bean mix, a simpler variation uses cannellini or navy beans along with kidney or pinto beans.
More creative twists include adding spinach or kale, using whole wheat pasta, or finishing with pesto. The possibilities are endless for putting your own spin on this Italian classic.
Troubleshooting
With a soup containing so many ingredients, there are a few potential pitfalls when making Pasta Fagioli. Here are some troubleshooting tips:
- Beans still tough after cooking? Make sure to soak them sufficiently and simmer gently for the full recommended time. Adding a Parmesan rind to the pot can help tenderize too.
- Broth taste flat? perk it up by simmering uncovered for a portion of the time to reduce and concentrate flavors.
- Soup taste unbalanced? Adjust acidity with more vinegar, sweetness with tomato paste, or salt and pepper to taste.
- Soup too thick? Add extra broth or water to reach desired consistency.
Conclusion: Barefoot Contessa Pasta Fagioli Recipes
From its humble Italian roots to Ina Garten’s flavorful rendition, Pasta e Fagioli is the ultimate comforting soup. The joy of this dish lies in its versatility – open to improvisation and customization based on your taste preferences and what’s on hand. As we head into the cooler months, look to Ina’s 16 Bean Pasta Fagioli to warm you up with its rich textures and flavors. Embrace the Barefoot Contessa’s approach of crafting simple, satisfying meals for those you love.
Ingredients
- 1 (1-pound) bag 16 Bean Soup Mix
- 2 tablespoons good olive oil, plus extra for serving
- 6 ounces pancetta, diced into 1/4-inch pieces
- 1 large onion, chopped
- 1 tablespoon minced garlic (about 3 cloves)
- 1/2 teaspoon crushed red pepper flakes (adjust to your spice preference)
- 1 (28-ounce) can crushed tomatoes (preferably San Marzano)
- 4 cups (or more to desired consistency) chicken broth
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon red wine vinegar (optional)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside on a paper towel.
- Add the onion and garlic to the pot with the remaining olive oil. Sauté until the onion is softened and translucent, about 5 minutes.
- Stir in the red pepper flakes and cook for another minute. Add the crushed tomatoes and season with salt and pepper to taste. Bring to a simmer.
- Add the 16 Bean Soup Mix and chicken broth. Bring back to a simmer and partially cover the pot. Let simmer for 30 minutes, or until the beans are tender.
- Add the pasta to the pot and cook according to package directions, until al dente. Stir occasionally to prevent sticking.
- Once the pasta is cooked, stir in most of the reserved pancetta (save some for garnish) and the Parmesan cheese. Taste and adjust seasonings with salt and pepper. Add a splash of red wine vinegar for a touch of acidity (optional).
- Ladle the Pasta Fagioli into bowls and garnish with the remaining pancetta and a drizzle of olive oil.
Notes
- Adjust broth: The amount of chicken broth will depend on your desired consistency. If you prefer a thicker soup, add less broth. For a thinner soup, add more broth.
- Bean substitutions: You can substitute other dried bean varieties for the 16 Bean Soup Mix, such as cannellini beans, kidney beans, or a combination. Just be sure to cook them according to package directions before adding them to the soup.
- Leftovers: This soup stores well in the refrigerator for up to 3 days. The flavors actually develop even more overnight, so it can be even tastier the next day.
Nutritional Information
- Per serving
- Energy: 350 kcal / 1463 kJ
- Fat: 8 g
- Protein: 15 g
- Carbs: 55 g