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Pasta Fagioli Soup Recipe (Barefoot Contessa Style)

Pasta Fagioli Soup Recipe (Barefoot Contessa Style)

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This Pasta Fagioli Soup Recipe (Barefoot Contessa Style) is a delightful, hearty dish that captures the essence of Italian comfort food right in your kitchen. Imagine a warm bowl filled with tender lean ground beef, nutritious beans, and a medley of fresh vegetables, all simmered together in a rich tomato broth. This soup not only satisfies the appetite but also warms the soul, making it perfect for family dinners or cozy nights in. With its savory blend of herbs and perfectly cooked ditalini pasta, this one-pot meal is quick to prepare and easy to customize to your taste. Enjoy it with crusty bread or a fresh salad for a complete dining experience.

  • Total Time: 45 minutes
  • Yield: Serves approximately 6

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound lean ground beef
  • 1 1/2 cups chopped yellow onion
  • 1 cup diced carrots (about 2 medium)
  • 1 cup diced celery (about 3 stalks)
  • 3 cloves garlic, minced
  • 3 (8 oz) cans tomato sauce
  • 2 (14.5 oz) cans low-sodium chicken broth
  • 1/2 cup water (plus more as needed)
  • 1 (15 oz) can diced tomatoes
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • Salt and freshly ground black pepper, to taste
  • 1 cup dry ditalini pasta
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can great Northern beans, drained and rinsed
  • 3 tablespoons fresh parsley, minced

Instructions

  1. In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat from the pot and transfer the cooked beef to a plate.
  2. Add the remaining tablespoon of olive oil to the same pot. Stir in chopped onion, diced carrots, and diced celery. Sauté for about 6 minutes until the vegetables are soft. Add minced garlic and cook for an additional minute.
  3. Stir in tomato sauce, diced tomatoes, chicken broth, water, granulated sugar, and all dried herbs. Return the browned beef to the pot. Season with salt and pepper to taste. Bring everything to a boil, then reduce heat to medium-low. Cover and let simmer for 15–20 minutes.
  4. While your soup simmers, cook ditalini pasta in a separate pot until just shy of al dente according to package instructions. Drain pasta once done.
  5. Add cooked ditalini pasta along with kidney beans and great Northern beans into the soup. Stir well and let simmer for an additional 2 minutes. Adjust consistency by adding more water if desired.
  6. Stir in fresh parsley before serving. Ladle hot soup into bowls topped with grated Romano or Parmesan cheese.
  • Author: Diary
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Simmering
  • Cuisine: Italian

Nutrition

  • Serving Size: 1.5 cups (360g)
  • Calories: 350
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 12g
  • Protein: 22g
  • Cholesterol: 70mg

Find it online: https://diaryrecipes.com/pasta-fagioli-soup-recipe-barefoot-contessa-style/