"16 bean" pasta e fagioli from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 70) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Italianbean on January 05, 2026

    Cooking the pasta in the same pot definitely saves a step and a pot.

  • anya_sf on August 24, 2017

    I could not find Goya 16 bean soup mix, so I used Safeway brand bean soup mix, which looked like it had 16 different kinds of beans. A 10" Dutch oven did not seem large enough for the soup, so I used a 13" one. I made the soup 3 days ahead through the puree step, then simmered for an extra 30 min, adding the pasta, on the day of serving, so the pasta wouldn't be quite so mushy (although this didn't end up mattering, as the pasta just gets kind of mushy, but you won't care). I added a Parmesan rind to simmer with the beans. I used a food processor to puree the beans, as I hate my food mill, but in hindsight should have added some liquid with it, as the beans ended up very stiff and pasty. Nevertheless, once mixed back into the soup, the overall texture was perfectly fine. I only added half the salt (I used canned low-salt chicken broth), which was enough. We did not bother with extra olive oil and Parmesan on top of each bowl. My whole family loved this.

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