Barefoot Contessa’s Pasta Fagioli Recipe
Fall in love with Barefoot Contessa’s pasta fagioli recipe — a hearty Italian soup that's perfect for any occasion!
Equipment
- Measuring cups and spoons
- Large pot
- Medium-sized pot
- Blender
Ingredients
- 1 pound bean soup mix
- ½ cup grated cheese
- 1 pc. onion large and chopped
- 1 can canned tomatoes 28-ounce
- ½ tsp. red pepper flakes
- 1 cup dry red wine
- 1 tbsp. vinegar
- Salt and pepper to taste
- 5 cups chicken stock
- 2 tbsp. olive oil
- 3 cloves garlic
- 6 oz. salami
- 1 cup miniature pasta
Instructions
- Start by soaking the beans in cold water. Refrigerate overnight.
- Drain, rinse, and transfer the beans into a large pot.
- Bring to a boil and let it simmer for an hour or so.
- In a different pot, heat some olive oil and sauté the salami with the onions.
- Once the onions are browned, add the garlic, canned tomatoes, red pepper flakes, red wine, and chicken stock. Season the mixture with salt and pepper.
- Transfer half of the beans to the soup mixture and put the other half into a blender.
- Add the latter half of the beans into the soup, along with miniature pasta and grated cheese.
- Bring to a boil and let it simmer for half an hour.
- Add the vinegar.
Video
Notes
- The consistency — If you realize that the consistency is a bit thick, just add some more chicken stock to the mix.
- The beans — Even though it is recommended to soak the beans overnight, you could still get away with soaking the beans for a few hours, if you are short on time.
Nutrition
Nutrition Facts
Barefoot Contessa’s Pasta Fagioli Recipe
Amount per Serving
Calories
463
% Daily Value*
Fat
17
g
26
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
38
mg
13
%
Sodium
1170
mg
51
%
Potassium
875
mg
25
%
Carbohydrates
47
g
16
%
Fiber
10
g
42
%
Sugar
7
g
8
%
Protein
23
g
46
%
Vitamin A
389
IU
8
%
Vitamin C
8
mg
10
%
Calcium
162
mg
16
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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