White Bean

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)

When a dark chilly afternoon in October portends a killing frost, gather the last of the garden's bounty and make a steaming pot of soup for dinner. This recipe makes a generous amount that will feed a family for more than one satisfying meal.

We tried this recipe with several brands and varieties of beans, and Goya's small white beans held their shape the best.

We tested this recipe in a traditional Italian terra-cotta bean pot (called a fagioliera) and in a heavy saucepan. We preferred the bean pot because it cooked the beans more gently, allowing them to retain their shape and texture (they seemed more flavorful as well). The slow, gentle cooking also makes it unnecessary to presoak the beans. In Italy, each serving of beans is dressed with oil at the table, and since leftover beans aren't dressed, they are used in the next day's soup or are reheated with more garlic and sage.

Can be prepared in 45 minutes or less.

This combination of white beans, tomatoes, and cipolline is exceptionally delicious. Letting your tomatoes cook to the point where they become caramelized and start to fall apart adds sweetness and a layer of deep flavor to the dish. Active time: 1 hr Start to finish: 9 1/4 hr (includes soaking)

Serve this lowfat dip with healthy dippers, such as Armenian cracker bread, sliced red bell pepper, carrot sticks and cauliflower and broccoli florets.

Can be prepared in 45 minutes or less.

Although we feature smoked fish in this chowder, the recipe works equally well with fresh fillets of such white fish as cod, haddock, halibut, or snapper.

A stick-to-the-ribs-not-the-waistline chili. Great served with all the usual toppings: chopped red or green onions, chopped cilantro, shredded cheddar cheese (low-fat, of course) and nonfat yogurt.

Team these with grilled or broiled chicken, or add a green salad and some crusty whole wheat bread for a simple supper.

This is a satisfying vegetarian main course that takes full advantage of the flavor possibilities of garlic, here cooked until soft for sweetness and body, sautéed until golden for depth, and added raw for brightness.