Join Carla in the Test Kitchen as she make pasta e fagioli! The key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients. Did you notice the book Carla was holding at the beginning? That's her book! Buy it here: https://www.amazon.com/Where-Cooking-Begins-Uncomplicated-Recipes/dp/0525573348 Check out the recipe here: https://www.bonappetit.com/recipe/pasta-e-fagioli
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Carla Makes Pasta e Fagioli | From the Test Kitchen | Bon Appétit