Barefoot Contessa Pasta Fagioli

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Barefoot Contessa Pasta Fagioli Recipe

I still remember the first time I tasted the Barefoot Contessa Pasta Fagioli Recipe – it was love at first spoonful, the tender pasta, the rich tomato broth, and the savory ground beef all combined in perfect harmony.

It was a chilly winter evening, and I was cooking for my family in our cozy little kitchen, the aroma of sautéed onions and garlic filled the air, and we all knew we were in for a treat, especially with the addition of red wine and diced tomatoes.

As we sat around the table, taking our first bites, I knew this Barefoot Contessa Pasta Fagioli Recipe quickly became a cherished family favorite.

Why You’ll Love This Barefoot Contessa Pasta Fagioli Recipe

  • The creamy texture of the tomato broth, loaded with tender pasta and ground beef, is a true delight.
  • The flavor profile is rich and savory, with a depth of flavor from the red wine and beef broth.
  • In under an hour, you can have this hearty soup on the table, perfect for a busy weeknight dinner.
  • This recipe is foolproof, with simple ingredients and easy-to-follow instructions, making it perfect for cooks of all levels.
  • It’s the perfect occasion for a comforting, homemade meal, whether it’s a family dinner or a casual gathering with friends.

Ingredients You’ll Need

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup small pasta shapes
  • 6 cups chicken broth
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Grated Parmesan cheese, for serving

The star of the show is undoubtedly the ground beef, which is browned to perfection and adds a rich, meaty flavor to the soup, while the canned diced tomatoes provide a burst of juicy sweetness.

Expert Tips for the Best Barefoot Contessa Pasta Fagioli Recipe

  • Browning the ground beef is critical, as it adds a depth of flavor and texture to the soup, so be sure to break it up with a spoon as it cooks.
  • A common mistake is to overcook the pasta, which can make it mushy and unappetizing, so be sure to cook it al dente.
  • For a pro upgrade, try adding some sautéed mushrooms or bell peppers to the soup for added flavor and nutrients.
  • The soup is done when the pasta is tender and the flavors have melded together, which should take about 30 minutes.
  • For a make-ahead tip, cook the soup up to a day in advance, then reheat it over low heat, adding some extra beef broth if needed.

Variations and Substitutions

For a gluten-free swap, try using gluten-free pasta, while a protein swap could be using ground turkey or pork instead of beef, and for a bold flavor twist, add some diced jalapenos or red pepper flakes to the soup.

How to Store and Reheat

The soup will keep in the fridge for up to 3 days, stored in an airtight container, and can be reheated over low heat, adding some extra beef broth if needed, or frozen for up to 2 months, then thawed and reheated.

Frequently Asked Questions

What type of pasta is best for this recipe?

The best type of pasta for this recipe is a small, tubular shape, such as ditalini or elbow macaroni, which holds onto the flavorful broth perfectly, and a good rule of thumb is to use a pasta that is similar in size to the other ingredients in the soup.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker, simply brown the ground beef and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 3-4 hours, or until the pasta is tender, and be sure to stir occasionally to prevent the pasta from sticking to the bottom of the slow cooker.

How do I freeze and reheat this soup?

To freeze and reheat this soup, let it cool completely, then transfer it to a freezer-safe container or bag, and when you’re ready to reheat, simply thaw it overnight in the fridge, then reheat it over low heat, adding some extra beef broth if needed, or reheat it in the microwave, stirring every 30 seconds, until hot and steaming.

I hope you enjoy this Barefoot Contessa Pasta Fagioli Recipe as much as my family and I do, it’s a true comfort food classic that’s perfect for any occasion, and I’d love to hear about your experiences with it in the comments below.

✦ Recipe Card ✦

Pasta Fagioli

⏱️
PREP
20 mins
🔥
COOK
40 mins
⏰
TOTAL
1 hour
👤
SERVES
6 servings
🔥 Calories 544 kcal💪 Protein 34g🌾 Carbs 54g🫙 Fat 24g
 

🧂 Ingredients

1 pound ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 cup small pasta shapes
6 cups chicken broth
2 tablespoons tomato paste
2 tablespoons olive oil
Salt and pepper, to taste
Grated Parmesan cheese, for serving
 

👩‍🍳 Instructions

  1. 1In a large pot or Dutch oven, heat the oil over medium heat.
  2. 2Add the chopped onion and cook until it is translucent, about 5 minutes.
  3. 3Add the garlic and cook for 1 minute.
  4. 4Add the ground beef and cook, breaking it up with a spoon, until it is browned, about 5 minutes.
  5. 5Add the tomato paste and cook, stirring constantly, for 1 minute.
  6. 6Add the crushed tomatoes, kidney beans, cannellini beans, chicken broth, salt, and pepper.
  7. 7Bring the sauce to a boil, then reduce the heat to low and simmer, covered, for 20 minutes.
  8. 8Add the pasta to the sauce and cook, covered, until the pasta is al dente, about 10-12 minutes.
  9. 9Serve the pasta hot, topped with grated Parmesan cheese.
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