Daniel Gritzer’s pasta e fagioli for Serious Eats puts beans at the center of the bowl. Dried beans and their aromatic cooking liquid form the base; a portion is puréed, with whole beans and small pasta providing contrast. Olive oil and black pepper finish the soup.
What appeals to us about a meal built around a single bowl is the freedom it leaves elsewhere. There is no need to coordinate several hot sides or fill the table with serving dishes. Put out water, bread if you want it, and enough room for everyone to settle in. It is an unshowy way to make a midweek meal feel considered.
Recipe by Daniel Gritzer, Serious Eats. His method keeps the cooked pasta separate until serving. Read the full recipe and ingredient quantities. For another warm meal, explore our kenchinjiru feature.