Barefoot Contessa Pasta Fagioli Recipe
Indulge in the heartwarming goodness of Barefoot Contessa Pasta Fagioli, a classic Italian dish that's easy to make and brimming with flavors.
Ingredients
- 1 cup small pasta
- 1 can (15 oz) kidney beans
- 1 can (15 oz) cannellini beans
- 1 onion, finely chopped
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 2 carrots, diced
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1 bay lea
- 1 can (28 oz) crushed tomatoes
- 3 cloves garlic, minced
- Salt and pepper to taste
- For garnish, fresh basil leaves
Instructions
- In a large or medium pot, heat olive oil over the medium heat. Then add thechopped onion, and minced garlic sautéing until fragrant and translucent.
- Incorporate the diced carrots and celery, cooking until they begin to soften.
- Pour in the crushed tomatoes and vegetable broth, stirring to combine. Toss in the dried oregano, dried thyme, bay leaf, salt, and pepper. Allow the flavors to meld as the mixture simmers gently.
- Introduce the drained and rinsed cannellini beans and kidney beans into thepot. Let them mingle with the aromatic tomato broth, infusing their essenceinto the mixture.
- As the broth simmers and the flavors intensify, prepare the small pastaaccording to the package instructions.
- Drain the cooked pasta and add it to the pot, stirring gently to incorporate. Allow the pasta to soak up the flavors of the broth, creating a harmonious marriage of taste and texture.
- Once the components have melded into a symphony of flavors, discard the bayleaf. Your Barefoot Contessa Pasta Fagioli is now ready to be served.
- Ladle the steaming hot Pasta Fagioli into bowls, garnishing each portionwith fresh basil leaves and a generous sprinkle of grated Parmesan cheese.