Pasta e Fagioli
Chef Way Pasta e fagioli (Italian for pasta and beans) is a classic. For his version, Andrew Carmellini simmers Tuscan corona beans in pork belly stock, then adds small, fresh goat cheese ravioli, as well as farro that has been simmered for a few hours.
Easy Way A small hunk of prosciutto briefly simmered in chicken stock imparts a wonderful porky flavor. Diced prosciutto goes into the soup with canned cannellini beans; fast-cooking orzo replaces the farro. Instead of adding goat cheese ravioli, simply stir fresh goat cheese into the soup.