Pasta e due fagioli is a classic example of a nutrient-dense, lowfat, cholesterol-free, protein complementary dish. The joy of this type of hearty soup is the scope of improvisation it allows the cook. We’ve used limas and cannellini beans, but you can substitute other dried beans, peas, or lentils, fresh green beans, or green peas. Use any small pasta shape you happen to have on hand—elbows, acini di pepe, or tubettini, plus chicken, beef, or vegetable broth. In place of spinach, use escarole, chicory, or chard.