FOOD NEWS
The Store-Bought Mix Ina Garten Uses To Simplify Pasta E Fagioli
BY KAREN HART
Pasta e fagioli is a hearty soup of beans and mini pasta bathing in a tomato-y broth, and Ina Garten opts for a 16-bean soup mix in her own take on the dish.
The 16-bean soup mix combines dried beans, lentils, split peas, and barley that will enhance the flavor and texture of your dish. It requires soaking overnight or for eight hours.
In her pasta e fagioli, Ina Garten uses a combination of two-thirds whole drained beans and one-third pureed beans to achieve a rich and satisfying texture.
She purees the beans in a food mill to eliminate the skins, ensuring a smooth consistency in the soup. To round out the flavors, she also adds pancetta.
If your soup ends up too thick, Garten advises adding water or chicken broth. The soup stays delicious for up to five days and is a convenient choice for cold weather comfort.