Hearty & Flavorful: Ina Garten’s 16-Bean Pasta e Fagioli Recipe

How many incredible recipes do you think exist for the classic Italian dish, Pasta e Fagioli? Hundreds? Thousands? Each version offers its own unique twist, reflecting regional traditions and personal preferences. Today, we’re diving into a beloved take on this comforting soup, brought to us by the queen of elegant simplicity herself, Ina Garten. Her “16 Bean” Pasta e Fagioli, originally found in her wonderful cookbook, Cooking for Jeffrey, is a robust and deeply satisfying meal that’s perfect for warming up on a crisp evening. While I’ve made a few minor adjustments to suit my taste, the essence of Ina’s comforting masterpiece remains beautifully intact.

This particular Pasta e Fagioli recipe from Ina Garten stands out with its rich, vibrant tomato flavor—a definite “yum” factor for anyone who loves a good red sauce. And as you might infer from the “16 bean” moniker, it’s incredibly hearty and filling. It’s truly a meal in a bowl, brimming with texture and savory goodness.

The Essential Step: Pre-Soaking Your Beans

A crucial element of this recipe, and often overlooked in modern cooking, is the use of dry beans. While they require a bit of foresight, the depth of flavor and superior texture they bring to the soup are well worth the effort. You’ll need to plan ahead, as the dry bean mix needs to soak overnight. This process not only helps the beans cook more evenly but also makes them more digestible.

Overnight Soaking Instructions:

• Place the 16-bean mix in a large bowl.
• Add cold water, ensuring the beans are covered by at least 2 inches.
• Refrigerate overnight (for at least 8-12 hours).

Once your beans have had their long soak, they’re ready for their initial simmer. This step is crucial for tenderizing them before they join the rich broth. While the beans are simmering, you’ll have plenty of time to begin preparing the rest of the soup’s flavorful components.

Preparing the Soaked Beans:

• The next day, thoroughly drain the soaked beans.
• Rinse them well under cold running water, then drain them again.
• Transfer the rinsed beans to a large pot and add 8 cups of fresh cold water.
• Bring the water to a boil, then reduce the heat to a gentle simmer. Cook for 1 hour.
• Stir the beans occasionally and carefully skim off any foam that rises to the surface.
• The beans should be very tender by the end of this hour. A good test is to blow on a bean; if the skin easily peels away, they’re perfectly cooked.

Building a Robust Flavor Base: Pancetta, Aromatics, and a Hint of Heat

The true depth of flavor in this Pasta e Fagioli begins with the careful browning of pancetta, combined with fragrant onions and garlic. This foundational step releases incredible savory notes that permeate the entire soup. Ina’s recipe, with a slight adjustment, also includes a subtle kick of heat from red pepper flakes. I prefer just a quarter teaspoon for a gentle warmth that complements the other ingredients without overpowering them. However, if you’re a fan of spicier dishes, feel free to increase the amount to your liking – a half teaspoon or more can really elevate the heat.

Preparing the Soup Base:

• Meanwhile, heat the olive oil in a medium (10-inch) stockpot or Dutch oven over medium heat.
• Add the diced pancetta and chopped onion. Sauté over medium to medium-high heat for 12 to 18 minutes, stirring occasionally, until the pancetta is nicely browned and crispy, and the onions are softened and translucent.
• Add the minced garlic and crushed red pepper flakes. Sauté for just one minute more until fragrant. Be careful not to burn the garlic.
• Pour in the crushed tomatoes, dry red wine, and 4 cups of chicken stock.
• Season the mixture to taste with up to 1 tablespoon of kosher salt and 1 teaspoon of freshly ground black pepper. Remember, you can always add more seasoning later if needed.
• Turn off the heat for now, as the bean and pasta components will be added next.

A Note on Seasoning: Use caution when adding salt. Pancetta is naturally quite salty, and you’ll be incorporating Parmesan cheese later, which adds additional saltiness. It’s always best to start with less and adjust at the end.

Combining Textures: Whole Beans, Creamy Puree, and Tender Pasta

Now comes the brilliant technique that gives this Pasta e Fagioli its signature richness and satisfying consistency. Instead of simply adding all the beans whole, Ina suggests puréeing a portion of them. This creates a creamy, velvety texture that thickens the soup naturally, ensuring every spoonful is incredibly hearty and comforting without being too thin or watery.

Integrating Beans and Pasta:

• Drain the fully cooked beans. Add two-thirds of them directly to the prepared soup base.
• Puree the remaining one-third of the beans in a blender or with an immersion blender. If the puree is too thick, add a small amount of chicken stock or water to achieve a smooth, pourable consistency.
• Stir the bean puree and the miniature pasta (such as ditalini or tubettini) into the soup.

Final Simmering and Adjustments:

• Bring the entire soup to a boil, then reduce the heat to a low simmer.
• Continue to simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender and cooked through.
• If the soup becomes too thick during this time, you can add up to 2 more cups of chicken stock or water to reach your desired consistency.

Serving Your Perfect Pasta e Fagioli:

• Stir in the freshly grated Parmesan cheese and the good red wine vinegar. The vinegar adds a bright, tangy finish that truly brings out all the flavors.
• Ladle the hot soup into large, shallow bowls.
• For an extra touch of elegance and flavor, add a swirl of high-quality extra virgin olive oil, a generous sprinkle of additional Parmesan, and some fresh julienned basil leaves.
• Serve immediately, with extra Parmesan cheese available on the side for those who love to pile it on!

And of course, a side of fresh, crusty bread would be an absolutely perfect accompaniment to soak up every last drop of this delicious broth. Nobody would ever turn down extra Parmesan, either! This bowl of Ina Garten’s “16 Bean” Pasta e Fagioli is truly the ultimate comfort food, providing a deeply satisfying and warming experience that is just right for a chilly evening.

The Full Recipe: Ina Garten’s 16-Bean Pasta e Fagioli (Adapted)

Tips for the Best Ina Garten Pasta e Fagioli

• Don’t Skip the Soak: While it adds an extra step, soaking dry beans is key to their texture and easier digestion. It makes a noticeable difference in the final dish.
• Quality Ingredients Matter: As with all Barefoot Contessa recipes, using high-quality ingredients like good San Marzano tomatoes, flavorful pancetta, and a decent dry red wine will truly elevate this soup from good to extraordinary.
• Taste and Adjust: Always taste your soup before serving and adjust seasonings. Remember, the pancetta and Parmesan add salt, so be cautious when adding extra salt. A final splash of red wine vinegar brightens all the flavors beautifully.
• Pasta Choice: Miniature pasta types like ditalini or tubettini are traditional for Pasta e Fagioli because their small size ensures they don’t overpower the beans and fit perfectly on a spoon.
• Make Ahead: This soup often tastes even better the next day as the flavors meld. It’s a fantastic meal prep option for busy weeks.

Frequently Asked Questions (FAQs) About Pasta e Fagioli

Can I use canned beans instead of dry beans?

While Ina Garten’s recipe specifically calls for dry beans for their superior texture and flavor, you *could* use canned beans as a shortcut. If doing so, use about 3-4 cans (15-ounce each) of mixed beans (like cannellini, kidney, great northern). Rinse and drain them well. You would skip the overnight soaking and initial simmering steps, adding them directly to the soup base in step 4. Remember that the texture might be slightly different.

What kind of red wine should I use?

A dry red wine that you enjoy drinking is best. Chianti, Merlot, or Cabernet Sauvignon would all work wonderfully in this recipe, adding depth and complexity to the broth. Avoid sweet wines.

Can I make this soup vegetarian?

Absolutely! To make it vegetarian, omit the pancetta and use vegetable broth instead of chicken stock. For flavor, you can start by sautéing the onions, garlic, and red pepper flakes in a good quality olive oil. You might also consider adding smoked paprika for a hint of smoky flavor that would otherwise come from the pancetta.

How thick should the soup be?

Pasta e Fagioli is traditionally a hearty, thick soup. The pureed beans help achieve this. However, the consistency is a matter of personal preference. If you prefer a thinner soup, simply add more chicken stock or water until it reaches your desired consistency during the final simmer.

What does Pasta e Fagioli mean?

Translated from Italian, “Pasta e Fagioli” simply means “pasta and beans.” It’s a classic peasant dish known for being economical, nutritious, and incredibly satisfying.

Disclosure: Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality.

More Hearty Soups You’ll Love…

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