SERVES 8

A thick winter soup of passta and beans can serve as a hearty lunch or dinner when accompanied by a salad and some rustic whole wheat bread. I like to use shells, orecchiette, whole wheat penne, or farfalle in this soup. Use fresh herbs when possible. You can substitute marjoram for the oregano. Any combination of white beans (Great Nothern, cannellini, large limas, small white beans, etc.) will work. And of course, you can use low-sodium canned beans if you prefer; one can is about 15 ounces. 

SERVES 8

This makes a great filling for lettuce or flatbread wraps. Use hothouse cucumbers, sometimes called English cucumbers, since they are not waxed or oiled, have edible seeds, and are easy to digest. Kirby, Persian, or Japanese cucumbers are delicious alternatives. 

SERVES 4

Homemade beans can be cooked ahead and frozen, allowing you to put this hearty, delicious soup together in 30 minutes. This soup is also good served chilled, garnished with plain yogurt, chopped cucumber, and green onions. Be sure to pull out the bay leaves before serving. 

SERVES 6

If tarragon is hard to find, use chervil, basil, or parsley.
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 large red onion, diced
- Salt and pepper
- 1 quart low-sodium organic vegetable or chicken broth