Lentil and Linguine Soup
• Substitute one chopped fennel bulb for the carrots.
• Stir one-and-a-half cups of spinach, cut into very thin strips, into the soup along with the parsley.
The soup's flavors are firmly grounded in the soil and will be well served by a wine whose profile is earthy as well. Try a white Côtes-du-Rhône; while it's a bit more difficult to find than the red variety, you'll be surprised by how well it works here.