This Pasta Fagioli is a warm and hearty dish that mixes pasta with beans in a tasty broth. It’s like a cozy hug in a bowl, perfect for chilly days!
Whenever I make it, the smell fills my kitchen and makes everyone super hungry! It’s great because it’s easy to make and even better the next day. Yum!
Key Ingredients & Substitutions
Ground Meat: I like using ground beef for its rich flavor, but a mix of beef and pork adds a yummy depth. If you prefer a lighter option, try ground turkey or chicken instead. For a vegetarian option, use lentils or mushrooms finely chopped.
Cannellini Beans: These beans give creaminess and heartiness. If you can’t find them, white kidney beans or even chickpeas can work too for a different taste. Make sure to drain and rinse them to get rid of excess sodium.
Pasta: I prefer small elbow pasta for its perfect bite size, but ditalini or small shell pasta would also fit well. If you’re gluten-free, swap it for rice or gluten-free pasta. Just adjust the cooking time accordingly.
Broth: Beef broth adds depth, but chicken broth is a great substitute if that’s what you have! For a vegetarian version, go ahead and use vegetable broth.
Herbs: Dried oregano and thyme are classic, but fresh herbs always make a difference. Substitute with basil or rosemary if you like them more. Just remember, fresh herbs need more time to release their flavor.
How Do I Get the Best Flavor in This Soup?
To boost the flavor of your Pasta Fagioli, take your time during cooking. Sautéing the veggies until soft allows their sweetness to shine. Here’s how:
- Heat the olive oil to medium before adding your ground meat and get it nicely browned. Don’t rush this step!
- Once the veggies go in, stir often to avoid burning, and let them soften up, which usually takes about 8 minutes.
- Add garlic last because it cooks quickly. You want it fragrant but not burnt, so it’s just a minute or two.
- Simmer the soup for about 30 minutes. This step is essential for allowing flavors to meld together. Feel free to taste and adjust the seasonings as you go.
- Finally, cook the pasta al dente in the soup. It’ll soak up all that rich flavor as it cooks!
This way, you’ll have a delicious bowl of Pasta Fagioli every time! Remember, it’s all about patience and tasting along the way. Enjoy!
How to Make Barefoot Contessa Pasta Fagioli
Ingredients You’ll Need:
For the Soup:
- 3 tablespoons olive oil
- 1 pound ground beef (or a mix of beef and pork)
- 1 cup chopped yellow onion
- 2 stalks celery, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 2 (14.5-ounce) cans diced tomatoes with juice
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 quart beef broth (or chicken broth)
- 1 cup small elbow pasta (or ditalini)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese for serving (optional)
How Much Time Will You Need?
This delicious Pasta Fagioli takes about 15 minutes to prepare and approximately 45 minutes to cook, including simmering time. So, set aside about 1 hour total, and you’ll have a hearty, satisfying meal ready to enjoy!
Step-by-Step Instructions:
1. Browning the Meat:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once it’s hot, add the ground beef. Cook it until it’s nicely browned, breaking it into smaller pieces with a spoon. When done, use a slotted spoon to remove the beef and set it aside, leaving the fat in the pot for flavor.
2. Sautéing the Vegetables:
In the same pot, toss in the chopped onion, diced celery, and carrots. Cook these, stirring occasionally, until they become soft—this should take about 8 minutes. You’ll notice how fragrant your kitchen is starting to smell!
3. Adding the Garlic:
Now, add the minced garlic to the pot and cook for another 1-2 minutes. Stand by and get ready for that delightful aroma!
4. Combining the Ingredients:
Return the browned meat to the pot. Pour in the diced tomatoes along with their juice, the rinsed cannellini beans, and the broth. Stir it all together. This is where the magic begins!
5. Seasoning and Simmering:
Add in the oregano, thyme, crushed red pepper flakes (if you love a little heat), and taste with salt and pepper. Bring everything to a gentle simmer and let it cook uncovered for about 30 minutes. This will help the flavors mingle perfectly.
6. Cooking the Pasta:
Once the 30 minutes are up, stir in the pasta and cook until it’s al dente—depending on the pasta you chose, this will take about 7-10 minutes. Make sure to stir occasionally so it doesn’t stick together.
7. Final Taste Adjustment:
Taste your soup! If it needs more seasoning, add a bit more salt and pepper to your liking.
8. Serving the Soup:
When you’re ready to serve, ladle the hot soup into bowls. Sprinkle with fresh parsley and add some grated Parmesan cheese on top if you like. This adds a wonderful richness!
Enjoy this comforting Barefoot Contessa Pasta Fagioli warm, perfect for a cozy meal any time. It’s wholesome, filling, and absolutely delicious!
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Can I Use Different Types of Beans?
Absolutely! While cannellini beans are traditional in Pasta Fagioli, you can easily substitute them with other white beans like great northern or navy beans. Chickpeas also add a lovely texture!
How Do I Store Leftover Pasta Fagioli?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat on the stove or in the microwave, stirring occasionally.
Can I Freeze This Soup?
Yes, you can freeze Pasta Fagioli! Allow it to cool completely, then transfer to freezer-safe containers. It will stay good for up to 3 months. Thaw in the fridge overnight before reheating.
Is There a Vegetarian Version of This Recipe?
Definitely! To make a vegetarian Pasta Fagioli, omit the meat and replace the beef broth with vegetable broth. You can add more vegetables or even some cooked lentils for protein!
