Barefoot Contessa Pasta Fagioli Recipe
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.
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Servings: 3 people
Calories: 467kcal
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.