Name: Pasta e Fagioli
Yield: 4–6 servings
Ingredients: 8 oz. dried medium white beans (such as cannellini), soaked overnight if possible; Kosher salt; 4 carrots, scrubbed, coarsely chopped; 1 leek, white and pale green parts only, halved lengthwise, coarsely chopped; 6 garlic cloves; ⅓ cup extra-virgin olive oil, plus more for drizzling; Freshly ground black pepper; 1 smoked ham hock; 1 15-oz. can whole peeled tomatoes; 1 bunch Tuscan kale, ribs and stems removed, leaves torn; 1–2 Parmesan rinds (optional); 2 bay leaves; 8 oz. small pasta (such as ditalini); Finely grated Parmesan, crushed red pepper flakes, and crusty bread (for serving)

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Photo by Chelsie Craig, Food Styling by Carla Lalli Music

The key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients.

Reprinted With Permission From Where Cooking Begins. By Carla Lalli Music, published by Clarkson Potter, March 2019