Heat the olive oil in a large pot. Saute the onion, carrots, and celery for a few minutes. Add the garlic, zucchini, and any dried herbs youire using. Saute, stirring occasionally. A few minutes later add the spinach or chard and cook until just wilted. Mix in the tomatoes and white beans. Add water to make it the consistency you like. Flavor with parsley, fresh herbs, and black pepper. Simmer gently for 15 or 20 minutes while you cook the pasta.

Cook the pasta al dente in a large pot of boiling water. Drain. In individual pasta bowls, serve pasta topped with the bean soup. If desired, top with grated Parmesan and drizzle on a little olive oil.

peppers, summer squash, green beans, etc. Also, the addition of a chopped fresh tomato at the end is nice. Use fresh, rather than dried, herbs when you can.

a hearty, unpretentious meal perfect for wintery days. Pasta e fagioli can be improvised according to inspiration and what's available - and it will always turn out great!