Can I make this without pancetta?

Yep! You can skip it or swap in turkey bacon. If you want a meat-free vibe, sauté the onions with a little extra olive oil and add a pinch more smoked paprika for that savory depth.

What’s the best pasta for pasta fagioli?

Small shapes like ditalini or tubettini are perfect. They scoop easily and don’t overpower the beans.

How long does it keep in the fridge?

About 4 days in an airtight container. The soup thickens as it sits—just add a splash of broth when reheating.

How long does it keep in the fridge?

About 4 days in an airtight container. The soup thickens as it sits—just add a splash of broth when reheating.

Yes, but here’s the trick: freeze it before adding the pasta if possible. Pasta can get soft after freezing and thawing. If it’s already mixed in, it’s still freezer-friendly—it’ll just be a little more “stew-like” when reheated.

My beans feel firm—what happened?

Bean blends can vary. Keep simmering and add more broth if needed. Also, very acidic ingredients can slow bean softening, which is why the vinegar goes in at the end.

Barefoot Contessa Pasta Fagioli Recipe: 1 Powerful Bowl

Name: Barefoot Contessa Pasta Fagioli Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 large onion, diced; 1 tablespoon minced garlic (about 3 cloves); 6 ounces pancetta, cut into 1/4-inch cubes; 2 tablespoons extra virgin olive oil, plus more for drizzling; 1 (16-ounce) package Goya 16 Bean Soup Blend; 4–6 cups chicken broth; 1 cup dry red wine; 1 (28-ounce) can crushed San Marzano tomatoes; 1 cup small pasta (ditalini or tubettini); 1 bay leaf; 1 teaspoon smoked paprika; Kosher salt, to taste; Freshly ground black pepper, to taste; 1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish; 1 tablespoon red wine vinegar; Fresh basil leaves, julienned (for garnish); 1/4 teaspoon red pepper flakes

Description

This Barefoot Contessa Pasta Fagioli Recipe is a cozy, hearty Italian-inspired soup made with tender beans, small pasta, pancetta, and a rich tomato broth. Perfect for weeknight dinners, meal prep, or when you want comforting food with big flavor.

Ingredients

Scale

1 large onion, diced
1 tablespoon minced garlic (about 3 cloves)
6 ounces pancetta, cut into 1/4-inch cubes
2 tablespoons extra virgin olive oil, plus more for drizzling
1 (16-ounce) package Goya 16 Bean Soup Blend
4–6 cups chicken broth
1 cup dry red wine
1 (28-ounce) can crushed San Marzano tomatoes
1 cup small pasta (ditalini or tubettini)
1 bay leaf
1 teaspoon smoked paprika
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1 tablespoon red wine vinegar
Fresh basil leaves, julienned (for garnish)
1/4 teaspoon red pepper flakes

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent.
Stir in the garlic and cook for 1 minute until fragrant.
Add pancetta and cook for 5–7 minutes, stirring occasionally, until crispy.
Stir in the bean blend, 4 cups of chicken broth, and the bay leaf.
Pour in the red wine and simmer for 1 minute to cook off the alcohol.
Add crushed tomatoes, smoked paprika, salt, and black pepper. Stir well.
Bring to a gentle simmer, cover, and cook for 30 minutes.
Stir in the pasta and cook for 10 minutes until al dente, adding more broth if needed.
Remove the bay leaf. Stir in red wine vinegar and adjust seasoning.
Serve hot, topped with Parmigiano-Reggiano, basil, red pepper flakes, and a drizzle of olive oil.

Notes

Soup thickens as it sits; add broth when reheating if needed.

For best leftovers, cook pasta just al dente.

Pancetta can be omitted or swapped for turkey bacon if desired.

Flavors deepen beautifully the next day.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 7 g
Sodium: 780 mg
Fat: 14 g
Saturated Fat: 4.5 g
Unsaturated Fat: 8.5 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 10 g
Protein: 20 g
Cholesterol: 30 mg