The Barefoot Contessa emphasizes the use of high-quality, fresh ingredients. Fresh herbs, ripe tomatoes, and good quality olive oil can make a big difference in flavor.
Cannellini or borlotti beans are commonly used. They provide a creamy texture and are a great protein source.
Cook the pasta directly in the soup to allow it to absorb the flavors. Be mindful of the cooking time to avoid overcooked pasta.
Pasta Fagioli should be thick but not too dense. Adjust the consistency with more stock or water if needed.
Use fresh herbs for garnishing to add a burst of freshness and enhance the flavors.
Serve with a drizzle of high-quality olive oil, freshly grated Parmesan cheese, and crusty bread for a complete meal.
A glass of Chianti or another Italian red wine pairs beautifully with the rich flavors of Pasta Fagioli.
Pasta Fagioli often tastes better the next day as the flavors meld together overnight. Store in the refrigerator and gently reheat for a quick and tasty meal.