White Bean

Barley gives this a wonderful chewy texture.

Great with tortilla chips as a dip. Or try it as a vegetarian filling for burritos adding grated Monterey Jack cheese, too.

Active time: 20 min Start to finish: 30 min

Complete the menu with a tomato and red onion salad, sourdough bread, and poached pears (or canned) with raspberry sauce.

A twist on hummus, this sunset-colored dip also makes a delicious sandwich spread. Allow time for soaking the beans overnight.

The people of Tuscany are known in Italy as mangiafagioli, or bean eaters, and when I was in Florence as an art history student and then in Lucca as a teacher I learned the reason why. All the trattorie served fagioli all'uccelletto for only a few lire. I was fortunate to find an Italian friend in Arkansas who had a recipe.

This superb starter has no cream and just one tablespoon of oil.

Duck, turkey or dark chicken meat can substitute for the goose with equally delicious results. Fine accompaniments are a green salad with Roquefort vinaigrette and hot crusty bread. For a quick and sophisticated dessert, add a bit of red wine and ground cinnamon to canned pears with their syrup.

This low-fat rendition of the classic dish comes from Gil Martínez Soto of Restaurante Virrey de Palafox in El Burgo de Osma, Spain.

Based on a recipe from chef Angel García of Lúculo in Madrid, Spain.

Here's a hearty main-course soup perfect for a simple winter dinner. The chopped escarole fills a large bowl but wilts considerably when cooked.

A robust mix of white beans and macaroni in a light tomato sauce, ready to serve in under 30 minutes.

This light and lovely main course comes from executive chef Jeff Tunks at the acclaimed DC Coast in Washington, D.C.

The oversize croutons add a nice crunch to this warming dish, which is a cross between a soup and a stew. Serve with: Romaine salad with sliced oranges, black olives, and balsamic vinaigrette.

Garbure Don't be misled by the plain-looking appearance of this classic Basque soup; it is thoroughly satisfying and delicious. Active time: 30 min Start to finish: 10 1/2 hr (includes soaking beans)