The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.

Barefoot Contessa Pasta Fagioli Recipe

Barefoot Contessa’s Pasta Fagioli recipe offers a unique flavour prepared with a special touch by famous chef Ina Garten, known for her love of Italian cuisine. This delicious recipe delights the palate with a fascinating combination of simple ingredients.

The harmony of pasta and beans, blended with the unique combination of olive oil and spices, offers a warm Italian flavour in every spoonful.

Now, let’s take a look at the details of Barefoot Contessa’s Pasta Fagioli recipe together.

Barefoot Contessa Pasta Fagioli Recipe

Recipe by Amelia Windley


Prep time


Cooking time






  • 1 cup red beans (boiled or canned)

  • 1 cup small pasta (for example, ditalini or small tubes)

  • 2 tablespoons of olive oil

  • 1 onion (chopped)

  • 2 carrots (chopped)

  • 2 celery stalks (chopped)

  • 3 cloves of garlic (chopped)

  • 1 can (400g) diced tomatoes

  • 1 litre of chicken or vegetable broth

  • 1 teaspoon of dried thyme

  • Half a teaspoon of red chilli flakes (optional)

  • Salt and black pepper (according to your taste)

  • Parmesan cheese (grated, for serving)


  • Heat the olive oil in a pot. Add the chopped onion, carrots, celery stalks and garlic and fry until soft.
  • Add chopped tomatoes and dried oregano, stir.
  • Add boiled or canned beans.
  • Add the chicken or vegetable stock and bring to the boil.
  • Once boiling, add the pasta and cook, stirring, until the pasta is cooked (usually the time indicated on the packet).
  • Season with red pepper flakes, salt and pepper to taste.
  • Add grated parmesan when serving.


  • Pasta e Fagioli is a delicious Italian soup that you can easily prepare at home with this simple recipe. The vegetables, beans and pasta provide a warming bowl full of hearty flavour. Each spoonful brings the warmth of Italian cuisine and this delicious soup is a great option to warm you up on cold days.
  • Bon appetit!

Leave a Reply

Your email address will not be published. Required fields are marked *