Best Barefoot Contessa Pasta Fagioli Recipe

Introduction

Ina Garten, also known as the Barefoot Contessa, is renowned for her delicious and approachable recipes. One of her popular dishes is pasta fagioli, a traditional Italian soup that combines pasta and beans in a flavorful tomato broth. This hearty and satisfying dish is perfect for chilly winter nights or when you’re in need of a comforting meal. In this blog post, we will be sharing Ina Garten’s pasta fagioli recipe, which is sure to become a staple in your recipe rotation.

Ingredients

To make Ina Garten’s pasta fagioli, you will need the following ingredients:

• 1/4 cup olive oil
• 1 cup chopped yellow onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 can (14 ounces) diced tomatoes, undrained
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 2 cups water
• 1 cup small pasta, such as ditalini or elbow macaroni
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

Directions

To prepare Ina Garten’s pasta fagioli, follow these simple steps:

1. Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery. Cook until the vegetables have softened, about 10 minutes.

2. Add the garlic, dried oregano, and dried basil to the pot. Cook for an additional 2 minutes, until fragrant.

3. Pour in the diced tomatoes, cannellini beans, kidney beans, chicken or vegetable broth, and water. Bring the mixture to a simmer. Reduce the heat to low and let it cook for 30 minutes, allowing the flavors to meld together.

4. Meanwhile, cook the pasta in a separate pot according to the package instructions. Drain the cooked pasta and set aside.

5. After the soup has simmered for 30 minutes, add the cooked pasta to the pot. Stir well to combine. Season with salt and pepper to taste.

6. Serve the pasta fagioli hot, garnished with grated Parmesan cheese.

FAQ

1. Can I use different types of beans in this recipe?

Yes, you can absolutely use different types of beans in this pasta fagioli recipe. While Ina Garten’s recipe calls for cannellini beans and kidney beans, you can experiment with other varieties such as navy beans or pinto beans. Feel free to use your favorite beans or whatever you have on hand.

2. Can I make this recipe vegetarian or vegan?

Yes, you can easily make this recipe vegetarian or vegan. Simply replace the chicken broth with vegetable broth, and omit the Parmesan cheese garnish if you’re following a vegan diet. The soup will still be just as flavorful and satisfying.

3. Can I make this recipe ahead of time?

Absolutely! In fact, pasta fagioli actually tastes even better the next day as the flavors have had time to develop. Store the soup in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat it on the stovetop until heated through.

4. Can I freeze the leftovers?

Yes, you can freeze any leftover pasta fagioli for future enjoyment. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Label and date the containers, then place them in the freezer for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and warm it on the stovetop.

5. Can I add other vegetables or ingredients to this recipe?

Absolutely! Ina Garten’s pasta fagioli recipe is versatile and can be customized to your taste preferences. Feel free to add additional vegetables such as zucchini, bell peppers, or spinach. You can also incorporate cooked Italian sausage, ground beef, or diced chicken for added protein.

In conclusion, Ina Garten’s pasta fagioli recipe is a comforting and flavorful dish that is perfect for any occasion. With simple ingredients and easy-to-follow directions, you’ll be able to recreate this delicious soup in your own kitchen. Give it a try and enjoy the delicious flavors of Italy!