Now, imagine Ina Garten, the Barefoot Contessa herself, taking on this classic dish. Ina is the queen of elevating homey recipes into culinary masterpieces, so it's no surprise she has a secret ingredient that makes this classic dish something that is out-of-this-world delicious and also saves you time.
Related: The Simple But Fancy Pasta Dish Ina Garten Loves to Make
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But wait, there's more. Ina puts two-thirds of the cooked beans in the soup and passes the remaining third through a food mill to create a bean puree. The puree add a rich, creamy texture to the soup without any dairy.
Related:
How to Make Ina Garten's 16 Bean Pasta e Fagioli
The day before you plan to make the soup, place the beans in a large bowl, add cold water to cover the beans by two inches and refrigerate them overnight. The next day, drain the beans, rinse them under cold water and drain again. Place the beans in a large pot with eight cups of cold water. Bring the water to a boil, lower the heat and simmer, stirring occasionally, until the beans are very tender, about 1 hour.
Drain the beans and add two-thirds of them to the soup mixture. Pass the remaining beans through a food mill, creating a bean puree. Stir the bean puree and the pasta into the soup and bring it all to a boil. Lower the heat and simmer for 20 minutes, stirring occasionally. Add more chicken stock if the soup is too thick.
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