When you are craving a hearty and comforting dish that is full of flavor, you won’t be disappointed with Barefoot Contessa Pasta Fagioli. This classic soup is packed with protein. It can serve as an appetizer or main course for your next dinner night.
However, this dish has a history that dates back centuries ago. Its origins can be traced back to the Roman Empire, where it was a popular dish among the poor as well as the rich.
Now, you must be thinking about how to make this classic. Keep on reading to find out the easiest and most delicious recipe for Barefoot Contessa Pasta Fagioli.
What Is Barefoot Contessa pasta fagioli?
Barefoot Contessa Pasta Fagioli is an American dish that consists of pasta, beans, and vegetables. It’s an incredibly simple yet flavorful soup that can be served hot or cold. The combination of the different ingredients makes this dish unique and delicious.
Barefoot Contessa has put a modern twist on the traditional dish, making it healthier and tastier. The pasta fagioli is easy to make and requires minimal ingredients that you might already have in your pantry.
Where Did I First Try Barefoot Contessa Pasta Fagioli?
I must say, I was first introduced to Barefoot Contessa pasta fagioli at my cousin’s wedding. My cousin and her husband are both huge fans of classic food, which is why they decided to add this classic soup dish to the menu for their special day.
When I first tried Barefoot Contessa pasta fagioli, it was love at first bite! The flavors were so intense and the texture was just perfect. The combination of the savory salami, beans, herbs, and tomatoes was simply divine.
The best part about this dish is that it’s incredibly easy to make. All you need are some basic ingredients and a little bit of patience to get it just right! Plus, the taste is so good that everyone will love it.
I remember my cousin and her husband telling me how much they loved this dish, and that it was a family favorite. And after I had tried it myself, I could understand why.
The Barefoot Contessa pasta fagioli is the perfect combination of hearty and comforting flavors, made with simple ingredients that you can easily find in your pantry. It’s a great way to enjoy Italian cuisine without having to go out and spend a lot of money.
This is why I love this dish so much and why I continue to make it for my family. It’s a classic Italian soup that is sure to please even the pickiest eater!
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Ingredients
- Bean soup mix: Start off with a bean soup mix, which contains a variety of beans such as black-eyed peas, navy beans, and pinto beans.
- Grated cheese: You can use either Parmesan or Romano cheese for this recipe. These types of cheeses have a strong flavor that will add a depth of flavor to the dish.
- Chicken stock: This is the liquid base for the soup, so make sure you use good quality chicken stock. You can also use vegetable stock if desired.
- Olive oil: Olive oil adds a nice flavor and helps to cook vegetables in a healthy way. The aromatic hint of the oil will enhance the flavors of the soup.
- Garlic: Use freshly minced garlic for a stronger flavor, or you can use pre-minced garlic to save time.
- Onion: Chop one large onion and add it to the soup for a flavorful base. For extra flavor, you could add shallots or leeks.
- Canned tomatoes: Use a 28-ounce can of diced tomatoes for the best results. The canned tomatoes will provide the perfect texture and sweetness to the soup.
- Red pepper flakes: Add some heat to this dish with red pepper flakes. You can adjust the amount depending on how spicy you like it.
- Dry red wine: A splash of red wine will add a lovely depth of flavor to the soup.
- Vinegar: Use either white vinegar or apple cider vinegar for this recipe. The tartness from the vinegar will help balance out the sweetness and acidity of the tomatoes.
- Salt and pepper: For seasoning, you can add salt and pepper to taste.
- Salami: This will provide the salty-savory component of the dish. You can use either regular salami or a vegan alternative.
- Miniature pasta: Use small shells, ditalini, or any other type of miniature pasta for this recipe. The smaller size will absorb more liquid and help thicken the soup.
Cooking Directions
Step 1
Soak the beans overnight and drain. After that, cook the beans over low heat for 1 hour.
Step 2
Heat oil in a large pot over medium heat and add garlic, onion, and red pepper flakes. Saute for 3 minutes, stirring frequently.
Step 3
Add the canned tomatoes with their juice and the wine. Cook for 5 minutes, stirring occasionally. Add the chicken stock, and salami to the pot.
Step 4
Add vinegar and pasta. Then add half of the beans to the soup & blend the other half then add it. Add cheese, salt and pepper to taste.
Step 5
Simmer over medium heat for 25 minutes or until pasta is cooked. Serve with grated cheese or anything you prefer on the top.
Cooking Tips
• Use good quality chicken stock for the best results. Otherwise, the soup won’t have a rich flavor.
• Don’t overcook the pasta. You want it to be cooked just right so that it doesn’t become too mushy.
• If you like your soup on the thicker side, you can blend some of the beans before adding them to the pot. This will help thicken the soup and give it a creamy texture.
• For extra flavor, feel free to add fresh herbs such as oregano or basil.
What Ingredients Can I Replace or Substitute While Making It?
• You can substitute other types of beans for the bean soup mix, such as black beans or kidney beans.
• If you don’t like red wine, you can use white wine instead. This will make it a bit lighter and more refreshing.
• If you don’t have any salami, you can use other types of sausage, such as chorizo or Italian sausage.
• If you don’t have red pepper flakes, you can substitute them with cayenne or crushed red pepper for a bit of spiciness.
Barefoot Contessa Pasta Fagioli Recipe
Equipment
- Medium-sized pot
- large pot, etc
Ingredients
- 1/2 pound bean soup mix a colorful medley of heritage legumes
- 2.5 cups homemade chicken stock simmered with care
- 1/2 large onion finely chopped for a robust flavor base
- 1/4 cup aged Parmesan cheese finely grated for a touch of umami
- 1 tablespoon extra-virgin olive oil pressed from sun-kissed olives
- 2 cloves garlic minced with culinary finesse
- 1/4 teaspoon red pepper flakes for a subtle kick of heat
- 1/2 cup dry red wine a velvety essence to elevate the broth
- 1/2 tablespoon red wine vinegar for a tangy note
- Salt and pepper to taste ensuring a harmonious balance
- 3 ounces salami carefully selected for its savory richness
- 1/2 cup miniature pasta adding delightful texture to the soup
Instructions
- Soak the beans overnight and drain. After that, cook the beans over low heat for 1 hour.
- Heat oil in a large pot over medium heat and add garlic, onion, and red pepper flakes. Saute for 3 minutes, stirring frequently.
- Add the canned tomatoes with their juice and the wine. Cook for 5 minutes, stirring occasionally. Add the chicken stock, and salami to the pot.
- Add vinegar and pasta. Then add half of the beans to the soup & blend the other half then add it. Add cheese, salt and pepper to taste.
- Simmer over medium heat for 25 minutes or until pasta is cooked. Serve with grated cheese or anything you prefer on the top.
Notes
- Use good quality chicken stock for the best results. Otherwise, the soup won’t have a rich flavor.
- Don’t overcook the pasta. You want it to be cooked just right so that it doesn’t become too mushy.
- If you like your soup on the thicker side, you can blend some of the beans before adding them to the pot. This will help thicken the soup and give it a creamy texture.
- For extra flavor, feel free to add fresh herbs such as oregano or basil.
Nutrition Information
Amount per Serving:
Calories 463 kcal
Fat: 17g
Saturated Fat: 6g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 7g
Cholesterol: 38 mg
Sodium: 1170 mg
Potassium: 875 mg
Carbohydrates: 47 g
Fiber: 10g
Sugar: 7g
Protein: 23g
How to Store Leftover Barefoot Contessa pasta fagioli?
You can store leftover pasta fagioli in the refrigerator for up to 4 days. To store, transfer the soup to an airtight container and refrigerate. Reheat over medium heat until warmed through before serving.
You can also freeze the leftover soup in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can pregnant women eat this?
Yes, pregnant women can eat this dish. However, it is important to ensure that the ingredients are cooked properly and that they do not contain any raw or undercooked items such as eggs, meat, dairy products, etc.
Can I make this dish vegan?
Yes, you can make this dish vegan by substituting the salami with a vegan alternative. Additionally, you can use vegetable stock instead of chicken stock for a vegan-friendly version.
Can I use other types of pasta instead?
Yes, you can use any type of miniature pasta for this recipe, such as small shells, ditalini, or macaroni. You may need to adjust the cooking time depending on the type of pasta you choose.
How to Serve Barefoot Contessa pasta fagioli?
This soup is best served warm with a sprinkle of grated cheese and some fresh herbs over the top. You can also serve it with crusty Italian bread or garlic toast for an extra special touch. Alternatively, you can add cooked macaroni noodles or steamed vegetables such as broccoli or kale for a heartier dish.
Wrapping Up
Now you know that making this delicious Barefoot Contessa pasta fagioli is easy and straightforward. All you need are simple ingredients that you can easily find in your pantry, some of which may be already in there.
With its comforting flavors and hearty textures, this dish is sure to become a family favorite! So don’t wait any longer, grab the ingredients and give it a try. Although it may take some time to create this classic Italian recipe, the end result is worth every second.
Enjoy a bowl of homemade Barefoot Contessa pasta fagioli and savor its delicious flavors with your loved ones! Please share this recipe with your friends and family so that they too can enjoy its deliciousness. Thank you.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.