Barefoot Contessa Pasta Fagioli Recipe
This Barefoot Contessa Pasta Fagioli Recipe is perfect for a cozy dinner. It is also great for leftovers, because it tastes even better the next day.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 can diced tomatoes
- 2 cans cannellini beans drained and rinsed
- 4 cups chicken broth
- 1 cup small pasta like ditalini
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh parsley for garnish
Instructions
Heat the Oil
- Heat olive oil in a pot. Add onion, carrot, and celery. Cook until soft.
Add Garlic
- Add garlic and cook for one minute until fragrant.
Add Tomatoes and Herbs
- Add diced tomatoes, oregano and basil. Stir well.
Add Beans and Broth
- Add cannellini beans and chicken broth. Bring to a boil.
Simmer the Soup
- Reduce heat and simmer for 20 minutes. Stir occasionally.
Blend Half the Soup
- Blend half the soup for creaminess. Leave some beans whole.
Add Pasta
- Add pasta and cook until tender.
Add Cream
- Stir in heavy cream and heat gently.
Season to Taste
- Add salt and pepper. Adjust the seasoning as needed.
Garnish and Serve
- Serve hot with fresh parsley and a drizzle of olive oil.
Notes
- Use fresh vegetables for better flavor.
- Blend only half the soup for a creamy texture.
- Cook pasta separately if you want leftovers.
- Use low-sodium broth to control salt.
- Add a pinch of red pepper flakes for a spicy kick.