Barefoot Contessa Pasta Fagioli – Classic Hearty Italian Soup

Barefoot Contessa’s Pasta Fagioli is a comforting and hearty Italian-inspired soup featuring a robust blend of 16 beans, flavorful pancetta, tender pasta, and rich tomato broth enhanced by red wine and fragrant herbs. This classic dish warms the soul and is perfect for cozy nights or family dinners. The recipe requires some prep ahead for soaking beans but delivers an unforgettable depth of flavor.

Ingredients

• 1 (16-ounce) bag Goya 16 Bean Soup Mix (soaked overnight)
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 6 ounces pancetta, diced into 1/4-inch pieces
• 1 large onion, chopped
• 1 tablespoon minced garlic (about 3 cloves)
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) can crushed San Marzano tomatoes
• 1 cup dry red wine
• 4 to 6 cups chicken broth or stock
• 1 cup small pasta shapes (ditalini, tubettini, or elbow)
• 1 bay leaf
• 1 teaspoon smoked paprika
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
• 1 tablespoon good red wine vinegar
• Julienned fresh basil leaves, for garnish
• Optional: pinch of red pepper flakes for extra heat

Directions

1. The day before, soak the bean mix in cold water covering by 2 inches; refrigerate overnight.
2. Drain and rinse beans. Place in a large pot with 8 cups cold water; bring to boil, reduce heat, and simmer about 1 hour until tender. Skim foam occasionally.
3. Heat olive oil in a large stockpot over medium heat. Add pancetta and onion; sauté 12–18 minutes until browned.
4. Add garlic and red pepper flakes; cook 1 minute until aromatic.
5. Stir in tomatoes, wine, 4 cups chicken stock, salt, pepper; turn off heat temporarily.
6. Drain beans; add two-thirds to the soup. Puree remaining beans and stir into soup.
7. Bring to boil; add pasta and bay leaf. Lower heat and simmer 20–30 minutes, stirring occasionally, until pasta is tender. Add more chicken stock if soup thickens too much.
8. Remove bay leaf; stir in Parmesan cheese and red wine vinegar. Adjust seasoning.
9. Serve hot with a drizzle of olive oil, sprinkled Parmesan, and fresh basil.