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Barefoot Contessa Pasta Fagioli Recipe
To bring variety during your dinner or lunchtime, add chicken fagioli to your menu. Learn how to cook the barefoot contessa pasta fagioli recipe and enjoy.
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Course:
Dinner
Cuisine:
Italian
Prep Time:
1
hour
hour
Cook Time:
50
minutes
minutes
Total Time:
1
hour
hour
50
minutes
minutes
Servings:
4
People
Calories:
216
kcal
Ingredients
2
Tbsp
Olive Oil
1
Cup
Onion
2
Cups
Carrot & Celery
Each
5
Cloves
Garlic
28
Ounce
Canned Crushed Tomatoes
Instructions
Preheat the oven to medium heat and put olive oil.
Put onion and garlic and keep stirring.
This time add celery and carrot. Continue stirring for 10 minutes.
After that, add Contessa beans and crushed tomatoes and keep stirring.
Now add chicken broth and spices.
Bring to boil.
Keep simmering for 30 minutes at low heat.
Add your cooked pasta and let it cook for 7 minutes.
The pasta soup of the Barefoot Contessa cookbook is ready.
Tips
Prepare the ingredients right ahead of making the spup. Because it’s pretty time-consuming to chop all the single ingredients in the same size.
Cook your pasta and get it ready before going to make the soup. Cooking pasta at the same time as making soup will make you exhausted
Add all the fresh vegetables and parsley to make it tastier
Add more chicken broth if you want to make the soup more consistent
You have the option to store the leftovers in your refrigerator. All you need is to reheat the soup right before having it the next time
Nutrition
Nutrition Facts
Barefoot Contessa Pasta Fagioli Recipe
Amount per Serving
Calories
216
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0
g
0
%
Polyunsaturated Fat
0
g
Monounsaturated Fat
1
g
Sodium
1677
mg
73
%
Potassium
2292
mg
65
%
Carbohydrates
49
g
16
%
Fiber
11
g
46
%
Sugar
29
g
32
%
Protein
10
g
20
%
Vitamin A
13735
IU
275
%
Vitamin C
51
mg
62
%
Calcium
111
mg
11
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.