White Bean

Potatoes are the typical main ingredient in this classic garlicky Greek spread. The use of white beans in their place-plus the addition of tahini along with lots of fresh mint and parsley-transforms the easy appetizer into a whole new treat.

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

Ragoût de petits L
égumes au Parmesan et Vinaigre Balsamique Also nice as a meatless entrée—with some crusty French bread, of course.

Begin with chicken soup enriched with tiny pasta and fresh spinach leaves. Thick slices of country bread are perfect with the tuna salad, and tiramisù is the dessert of choice.

The pancetta and cheese rind give this soup a rich, almost creamy flavor. We removed the stems from the Swiss chard, but if you don't want to waste them, feel free to put them in the soup as well: Once the leaves are sliced, chop the stems and add them to the soup along with the leaves.

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

"On my last birthday, I enjoyed a special dinner at Brasserie Le Coze in Atlanta," says Diane Sullivan of Alpharetta, Georgia. "The entire meal was fabulous, but the white bean soup with truffle oil was absolutely divine." White truffle oil, should you happen to have a bottle of it, is a delicious "garnish" for this rich and hearty soup.

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

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.

(Fagioli all'Olio e Salvia) This is just one of several regional specialties that feature white beans. In fact, beans are such an important historic ingredient in Tuscan cooking that people of the region are called mangiafagioli (bean eaters). Traditionally, the beans in this side dish were cooked in a wine bottle; in modern versions, they are simply baked in the oven or simmered on the stove, as they are in this recipe.

Many dark, leafy greens, like kale, contain calcium. The beans have it, too.

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

"When I finished graduate school, I thought I’d have more time for one of my hobbies, cooking," says Catherine Verilli of Silver Springs, Maryland. "But now I’m busy teaching, researching and singing professionally. With my Italian heritage, I like to emphasize flavor, and my schedule often demands speed. This pasta dish meets both requirements beautifully." Pass additional grated Parmesan at the table.

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.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.