Zuppa di pasta e fagioli

Hearty and warming. I usually don't like pasta that get all fat and soggy, but in this soup it actually works. The starch from the pasta cooking in the soup makes the broth wonderfully silky, and the soft pasta works well with the beans.

Number of portions: 6 servings
Serving size: ~550 g
Calories per serving: ~395 kcal (reduced from ~430)
Speed: Slow (hands-on work moderate; simmering long)
Experienced cook (active time): 45–50 min
Novice cook (active time): 60–75 min
Total elapsed time: 2–2.5 hours

Composite LHSS Score:  8 / 10

1 Tbsp. olive oil, plus more for drizzling

2-3 slices bacon (35-50gr), cut into lardons 

5 cloves garlic, smashed

1 small onion (4oz/114g) roughly chopped

¼ tsp red pepper flakes, or more to taste

1 sprig finely chopped fresh rosemary

5 fresh plum tomatoes (10oz/285mg) or ½ canned, diced 14oz (398mL) 

1 lb dry beans (2 lb. 5 oz if cooked)

    -  or 3 pounds fresh, shelled, preferably cranberry/borlotti beans

    -  for dried any larger bean like pinto or romano

6 cups water (only 3 cups if using cooked beans)

6 cups light beef broth (1 Tbsp Better Than Bouillon)

2 bay leaves

1 piece parmesan cheese rind

1 tsp salt, to taste

½ tsp fennel seeds

1/3 cup (43g) grated parmesan, and more for topping

8oz/230g small pasta such as shells or ditalini or orzo

1 bunch (4 to 8oz) mustard leaves, ribs sliced thin, leaves chopped (can subst. kale and/or chard)

¼ cup roughly chopped fresh parsley

2 Tbsps. olive oil, plus more for drizzling

1 to 2 tsps white wine vinegar to drizzle on top

Lots of freshly ground pepper

OPTIONAL - Fresh Croutons

1. Render the lardons in a large soup pot (it makes lots of soup) until lightly brown and crispy. Remove all but 1 Tbsp of fat and add the olive oil. This is to increase heart-healthy practices. If it isn't a concern for you, keep the bacon fat and never mind the rest.
2. Add the garlic, onion, red pepper flakes and rosemary. Cook until the onions soften.
3. Stir in the tomatoes and cook until they start to release their juices. If using canned tomato, cook until they start to break down.
4. Add the dry beans (if using), water, broth, bay leaves and parmesan rind and kale stems and salt. Bring to a boil, then reduce to a simmer and cook, uncovered, until the beans are tender, 1 hour 30 minutes to 2 hours (only 30 minutes if using cooked beans).
5. Return the soup to a boil. (If using cooked beans, add them here). Add the kale/chard leaves and the pasta and cook until the pasta is cooked. (NOTE: if using mustard greens, they are more delicate and cook more quickly. Wait until pasta is cooked and water level is correct, then add and cook for about 5 minutes.)
6. The soup should be thick and creamy; if too thick, thin with water until you get the consistency you want.
7. Remove the bay leaves and parmesan rind; add the salt, fennel seeds, the grated parmesan, parsley and remaining 2 Tbsps. olive oil. Adjust seasoning to taste. Top with more olive oil and parmesan and a few grinds of black pepper. Optional is a drizzle of white wine vinegar per serving.
8. Optional 'croutons'. These are not true croutons, just a quick and dirty version. Figure for 1 slice per bowl of soup. Double toast some bread until pretty dry (but not completely), butter while hot, and chop up with a knife. Garnish each bowl of soup.