I like to cook, but I love it even more when people feed me. We had dinner at a friend’s house recently and devoured a pile of peppers stuffed with a mixture of green olives and cream cheese. This morning I spent three minutes making a bowl myself and ate it for breakfast scooped onto sweet pepper slices. I suppose it would be fine on a bagel instead, if that’s your thing. Or spread onto whole wheat bread for a veggie sandwich. Or piped into celery sticks. Or served with crackers at a party. Or…I’m going to have to make another bowl.
If you got to choose, would you want to cook or being cooked for?
I want you to know something. Just now, at 11 pm, I got up off the couch, poured leftover soup into a bowl, and garnished it with parsley to take the photo below. Because the photo I had planned to use was admittedly drab, and because I want you to want to make this soup. I’ve never done that before; I usually just snap a photo as I go. Is that too ridiculous? Is it better or worse if I tell you?
But here’s the thing: I want to you to put this recipe in your mental recipe file. It’s an easy fix when dinner needs to be on the table in 15 minutes, and it’s a bowlful of soup when you need it most. (I, for one, always need soup most when I’m in such a rush that I only have 15 minutes to make dinner.)
This is peasant food, which means it’s all the best things: thrifty, filling, comforting. The name translates to “Pasta and Beans,” and those are the only essential ingredients. I never like to pass up the chance to add vegetables to things, though, so I included my beet greens and a couple of tomatoes. You can certainly select your own vegetables, or skip them all together. If you’ve already got cooked chickpeas or white beans handy, you’ll be glad; otherwise just open a can and you’re ready to go.