Pasta e fagioli is a straightforward and warming soup that’s definitive of Italian peasant cuisine. Marco Canora passed on this version, which is one of our favorite dishes during the cold winter months.
Game plan: Traditionally, pancetta is included in pasta e fagioli to provide more intense flavor. If you want to use it, add 3 ounces of diced pancetta with the garlic. If you prefer some heat, add a few dried red peppers when you put in the herbs.
For a slacker solution, buy high-quality canned white beans instead of cooking the beans yourself.
Beverage pairing: A medium-bodied Chianti would make a nice partner to this hearty bean soup. Try something juicy, smooth, and uncomplicated, like the 2003 Castello di Monastero Chianti Superiore.