Pasta e Fagioli

I love a soup that has a lot going on, ingredient-wise, then harmonizes flavor-wise when cooked. Pasta e fagioli, the staple of Italian (and many Italian-American) winter tables is just such a soup, and one that offers the additional bonus of being a completely satisfying one-pot meal. (The only other thing you need is some crusty bread to sop up the delicious bean broth.) It’s also one of those dishes that improves as the flavors mingle, so it’s a great thing to make ahead, or have on hand